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Sample records for beer production process

  1. MODERN PROCESSES AND EQUIPMENT FOR BEER PRODUCTION

    Directory of Open Access Journals (Sweden)

    Yu. I. Sidorov

    2013-04-01

    Full Text Available Modern progress trends of processes of brewing and fermenters for their realization are considered. It is rotined that the today most widespread method of production are speed-up processes on the method of Nathan in one technological stage in one vehicle –cylinder-conical tank — CCT. The next stage of development must be passing to the continuous methods, however these, known enough methods, so far did not find realization. The second directions of development of brewing is distribution of minibrewerys, including restaurant complexes. The basic stimulus of development of this direction is possibility of receipt of the so-called «living» beer — the high-quality unfiltered product, however today large competition make mass productions which mastered the technique of production of «living» beer at industrial level.

  2. DESIGN OF A CONTROL SYSTEM TO ENHANCE PROCESS PERFOMANCE IN THE PRODUCTION OF SORGHUM BEER

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    CATHERINE MAWARE

    2013-06-01

    Full Text Available Breweries in Zimbabwe use limited or no control systems at all. The aim of this study was to design a control system for monitoring and controlling mashing and cooling processes during production of a sorghum beer brewing. The design of the control circuit was done using sensors and controllers. For temperature control a PID controller was used. The system was able to raise the temperature of the mash to 50°C for 50 minutes for hydrolysis of protein, β glucons and pentasons by proteolic enzymes. The temperature was then raised to 80°C and maintained constant for 10 minutes for optimal activity of β-amylase. It was then raised to 95°C for the optimal activity of α- amylase. Finally, the temperature was raised to 100°C and was held constant for 60 minutes for enzyme inactivation. The control system designed in this study enhanced the process performance in the brewing of a sorghum beer.

  3. Exploring the use of natural antimicrobial agents and pulsed electric fields to control spoilage bacteria during a beer production process.

    Science.gov (United States)

    Galvagno, M A; Gil, G R; Iannone, L J; Cerrutti, P

    2007-01-01

    Different natural antimicrobials affected viability of bacterial contaminants isolated at critical steps during a beer production process. In the presence of 1 mg/ml chitosan and 0.3 mg/ml hops, the viability of Escherichia coli in an all malt barley extract wort could be reduced to 0.7 and 0.1% respectively after 2 hour- incubation at 4 degrees C. The addition of 0.0002 mg/ml nisin, 0.1 mg/ml chitosan or 0.3 mg/ml hops, selectively inhibited growth of Pediococcus sp. in more than 10,000 times with respect to brewing yeast in a mixed culture. In the presence of 0.1 mg ml chitosan in beer, no viable cells of the thermoresistant strain Bacillus megaterium were detected. Nisin, chitosan and hops increased microbiological stability during storage of a local commercial beer inoculated with Lactobacillus plantarum or Pediococcus sp. isolated from wort. Pulsed Electric Field (PEF) (8 kV/cm, 3 pulses) application enhanced antibacterial activity of nisin and hops but not that of chitosan. The results herein obtained suggest that the use of these antimicrobial compounds in isolation or in combination with PEF would be effective to control bacterial contamination during beer production and storage. PMID:17987854

  4. The Occurrence of Beer Spoilage Lactic Acid Bacteria in Craft Beer Production.

    Science.gov (United States)

    Garofalo, Cristiana; Osimani, Andrea; Milanović, Vesna; Taccari, Manuela; Aquilanti, Lucia; Clementi, Francesca

    2015-12-01

    Beer is one of the world's most ancient and widely consumed fermented alcoholic beverages produced with water, malted cereal grains (generally barley and wheat), hops, and yeast. Beer is considered an unfavorable substrate of growth for many microorganisms, however, there are a limited number of bacteria and yeasts, which are capable of growth and may spoil beer especially if it is not pasteurized or sterile-filtered as craft beer. The aim of this research study was to track beer spoilage lactic acid bacteria (LAB) inside a brewery and during the craft beer production process. To that end, indoor air and work surface samples, collected in the brewery under study, together with commercial active dry yeasts, exhausted yeasts, yeast pellet (obtained after mature beer centrifugation), and spoiled beers were analyzed through culture-dependent methods and PCR-DGGE in order to identify the contaminant LAB species and the source of contamination. Lactobacillus brevis was detected in a spoiled beer and in a commercial active dry yeast. Other LAB species and bacteria ascribed to Staphylococcus sp., Enterobaceriaceae, and Acetobacter sp. were found in the brewery. In conclusion, the PCR-DGGE technique coupled with the culture-dependent method was found to be a useful tool for identifying the beer spoilage bacteria and the source of contamination. The analyses carried out on raw materials, by-products, final products, and the brewery were useful for implementing a sanitization plan to be adopted in the production plant.

  5. The Occurrence of Beer Spoilage Lactic Acid Bacteria in Craft Beer Production.

    Science.gov (United States)

    Garofalo, Cristiana; Osimani, Andrea; Milanović, Vesna; Taccari, Manuela; Aquilanti, Lucia; Clementi, Francesca

    2015-12-01

    Beer is one of the world's most ancient and widely consumed fermented alcoholic beverages produced with water, malted cereal grains (generally barley and wheat), hops, and yeast. Beer is considered an unfavorable substrate of growth for many microorganisms, however, there are a limited number of bacteria and yeasts, which are capable of growth and may spoil beer especially if it is not pasteurized or sterile-filtered as craft beer. The aim of this research study was to track beer spoilage lactic acid bacteria (LAB) inside a brewery and during the craft beer production process. To that end, indoor air and work surface samples, collected in the brewery under study, together with commercial active dry yeasts, exhausted yeasts, yeast pellet (obtained after mature beer centrifugation), and spoiled beers were analyzed through culture-dependent methods and PCR-DGGE in order to identify the contaminant LAB species and the source of contamination. Lactobacillus brevis was detected in a spoiled beer and in a commercial active dry yeast. Other LAB species and bacteria ascribed to Staphylococcus sp., Enterobaceriaceae, and Acetobacter sp. were found in the brewery. In conclusion, the PCR-DGGE technique coupled with the culture-dependent method was found to be a useful tool for identifying the beer spoilage bacteria and the source of contamination. The analyses carried out on raw materials, by-products, final products, and the brewery were useful for implementing a sanitization plan to be adopted in the production plant. PMID:26489032

  6. Selenium in commercial beer and losses in the brewing process from wheat to beer.

    Science.gov (United States)

    Rodrigo, S; Young, S D; Cook, D; Wilkinson, S; Clegg, S; Bailey, E H; Mathers, A W; Broadley, M R

    2015-09-01

    There is increasing interest in enhancing the micronutrient composition of cereals through fertilization. The aims of this study were (1) to determine the Se concentration of commercial beers retailing in the UK, and (2) to test if the transfer of Se, from biofortified grain to final beer product, is beers was measured, using inductively coupled plasma-mass spectrometry (ICP-MS). The selenium content of commercial beers varied 6.5-fold, with beers originating from America having higher Se concentrations than those from Europe. Laboratory-scale brewing trials with isotopically-enriched (77)Se wheat, sampled from UK field-sites, showed that most (77)Se losses in the brewing process occurred during mashing (54%), with fermented beer containing ∼ 10% of the (77)Se initially present in the wheat grain. Total N values in wort and malt were positively correlated with the (77)Se content of the wheat grain.

  7. Release of hydroxycinnamic acids and formation of flavour-active volatile phenols during the beer production process

    OpenAIRE

    Vanbeneden, Nele

    2007-01-01

    Among the flavour-active volatile phenols in beer, most of them originate from the raw materials used in the brewing process. Only some of them can be formed by yeast activity, namely 4-vinylguaiacol (4VG) and 4-vinylphenol (4VP). The presence of these volatile phenolic compounds is considered undesirable when present in excessive concentration in bottom-fermented pilsner beers, hence the term “phenolic off-flavour” (POF). It is attributed to beers with a strong medicinal, clove-like aroma. D...

  8. Revaluation of Waste Yeast from Beer Production

    Directory of Open Access Journals (Sweden)

    Nicoleta Suruceanu

    2013-11-01

    Full Text Available Brewing yeast is an important waste product from beer production. The valorification of slurry yeast mainly consists of separation of vitamins and important nitrogen compounds. The hops compounds, one of the most important raw materials in beer technology are removed beforehand valorification. The prenylflavonoids compounds from hops are important bioactive compounds that can be revaluation with proper technology. Revaluation of prenylflavonoids from waste yeast into dietary supplement, identification and quantification of xanthohumol by HPLC method. Waste yeast from brewery pilot plant of USAMV Cluj Napoca it was dried by atomization and the powder was analyzed on xanthohumol content by HPLC method. For quantification a calibration curve it was used. The process of drying by atomisation lead to a powder product. It was used malt dextrin powder for stabilisation. The final product it was encapsulated. The xanthohumol content of powdered yeast it was 1.94 µg/ml. In conclusion the slurry yeast from beer production it is an important source of prenylflavonoids compounds.

  9. Revaluation of Waste Yeast from Beer Production

    OpenAIRE

    Nicoleta Suruceanu; Sonia Socaci; Teodora Coldea; Elena Mudura

    2013-01-01

    Brewing yeast is an important waste product from beer production. The valorification of slurry yeast mainly consists of separation of vitamins and important nitrogen compounds. The hops compounds, one of the most important raw materials in beer technology are removed beforehand valorification. The prenylflavonoids compounds from hops are important bioactive compounds that can be revaluation with proper technology. Revaluation of prenylflavonoids from waste yeast into dietary supplement, ident...

  10. 27 CFR 25.1 - Production and removal of beer.

    Science.gov (United States)

    2010-04-01

    ... beer. 25.1 Section 25.1 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Scope of Regulations § 25.1 Production and removal of beer. The regulations in this part relate to beer and cereal beverages and cover the location, construction,...

  11. Research on the Production Process of Green Tea Beer%绿茶啤酒的生产工艺研究

    Institute of Scientific and Technical Information of China (English)

    夏忠臣

    2009-01-01

    针对淡色绿茶啤酒的制作进行了研究,该产品泡沫洁白细腻,麦芽香突出,兼有绿茶风格,口味柔和,即发挥了绿茶的保健作用,又对开发绿茶资源,丰富特色啤酒市场有很重要的意义.%Research on the production for light color green tea beer was carried out.The product has delicate white foam,outstanding malt fragrance,with the combination of green tea style and mild taste.The process not only exploited the health function of the green tea,but also developed the resource of green tea.It is also crucial to the enrichment of characteristic beer market.

  12. Mycotoxins and fermentation--beer production.

    Science.gov (United States)

    Wolf-Hall, Charlene E; Schwarz, Paul B

    2002-01-01

    Along with food safety issues due to mycotoxins, the effects of Fusarium infections on malt and beer quality can be disastrous. While some of the Fusarium head blight mycotoxins, such as DON, present in infected barley may be lost during steeping, the Fusarium mold is still capable of growth and mycotoxin production during steeping, germination and kilning. Therefore, detoxification of grain before malting may not be practical unless further growth of the mold is also prevented. Methods for reducing the amount of mold growth during malting are needed. Physical, chemical and biological methods exist for inhibiting mold growth in grain. Irradiation is a promising means for preventing Fusarium growth during malting, but its effects on malt quality and mycotoxin production in surviving mold need to be evaluated in more detail. Chemical treatments such as ozonation, which do not leave chemical residues in beer, also appear to be promising. Although biological control methods may be desirable, the effects of these inhibitors on malt and beer quality require further investigation. In addition, storage studies are needed to determine the effect of biological control on Fusarium viability and malt quality. It may also be possible to incorporate detoxifying genes into fermentation yeasts, which would result in detoxification of mycotoxins present in wort. Development of these types of technological interventions should help improve the safety of products, such as beer, made from Fusarium infected grain. PMID:11922090

  13. 小麦深色啤酒生产工艺研究%Study on the Production Process of Deep-colored Wheat Beer

    Institute of Scientific and Technical Information of China (English)

    韩小龙

    2009-01-01

    [Objective]The study aimed to develop the production process of deep-colored beer. [Method]With wheat malt, barley malt and burnt malt as raw materials, after they were mixed at the ratio of 1∶1∶0.25 and wetted and grinded, they were saccharified at 65 ℃ and filtered at 78 ℃, the acquired 14° Bx wort was added with the yeast at the volume ratio of 0.8 to 100 after cooling, and fermented for 48 h under the conditions of inoculation temperature at 14 ℃ and the highest fermentation temperature at 18 ℃, and then pressured to 0.1 MPa and fermented for 72 h at 12 ℃, and afterward reduced the temperature with the velocity of 4 ℃/d, when cooling at 4 and 0 ℃, the yeasts were removed for the 1st and 2nd time resp., the beer was stored for 10 d at -1-0 ℃ finally, and the remaining sugar concn. should be controlled below 2.7% when the liquid beer came out. [Result]The original beer wort concn. of finished product was 12° P, chroma 25 EBC, bitter value 20 BU, alcoholicity 4.2%(W/W), apparent fermenting degree 75.3%. The beer liquid was clear and transparent, the foam was white and fine with long cup-hanging time, the beer had obvious fruit aroma, and pure, soft and refreshing taste. [Conclusion]The deep-colored wheat beer developed could completely attain the production standard of minitype beer.%[目的]研制深色小麦啤酒的生产工艺.[方法]以小麦麦芽、大麦麦芽、焦香大麦芽为原料,按1∶1∶0.25的比例混合增湿粉碎后,在 65 ℃下进行糖化,在78 ℃下进行过滤,所得麦芽汁(14° Bx)冷却后按0.8∶100 的体积比添加酵母,在接种温度14 ℃和最高发酵温度18 ℃条件下发酵48 h,之后加压至0.1 MPa,12 ℃下发酵72 h,然后以4 ℃/d的速度降温,降至4和0 ℃时,分别排第1和2次酵母,最后在-1~0 ℃下贮酒10 d,出酒时残糖浓度应控制在2.7%以下.[结果]成品啤酒原麦汁浓度12° P,色度为25 EBC,苦味值20 BU,酒精含量为4.2%(W/W),外观发酵度为75.3%;

  14. Low cost and compact analytical microsystem for carbon dioxide determination in production processes of wine and beer.

    Science.gov (United States)

    Calvo-López, Antonio; Ymbern, Oriol; Izquierdo, David; Alonso-Chamarro, Julián

    2016-08-10

    The design, construction and evaluation of a low cost, cyclic olefin copolymer (COC)-based continuous flow microanalyzer, with optical detection, to monitor carbon dioxide in bottled wines and beers as well as in fermentation processes, is presented. The microsystem, constructed by computer numerically controlled (CNC) micromilling and using a multilayer approach, integrates microfluidics, gas-diffusion module and an optical flow-cell in a single polymeric substrate. Its size is slightly bigger than a credit card, exactly 45 × 60 × 4 mm in the microfluidic and diffusion module zone and 22.5 × 40 × 3 mm in the flow-cell zone. The gas-diffusion module is based on a hydrophobic polyvinylidene fluoride (PVDF) membrane, which allows the transfer of the carbon dioxide present in the sample to a bromothymol blue (BTB) pH-sensitive acceptor solution, where the color change is measured optically. The detection system consisted of a LED with an emission peak at 607 nm and a photodiode integrated in a printed circuit board (PCB). The obtained analytical features after the optimization of the microfluidic platform and hydrodynamic variables are a linear range from 255 to 10000 mg L(-1) of CO2 and a detection limit of 83 mg L(-1) with a sampling rate of 30 samples h(-1). PMID:27282752

  15. Novel starters for old processes: use of Saccharomyces cerevisiae strains isolated from artisanal sourdough for craft beer production at a brewery scale.

    Science.gov (United States)

    Marongiu, Antonella; Zara, Giacomo; Legras, Jean-Luc; Del Caro, Alessandra; Mascia, Ilaria; Fadda, Costantino; Budroni, Marilena

    2015-01-01

    The deliberate inoculation of yeast strains isolated from food matrices such as wine or bread, could allow the transfer of novel properties to beer. In this work, the feasibility of the use of baker's yeast strains as starters for craft beer production has been evaluated at laboratory and brewery scale. Nine out of 12 Saccharomyces cerevisiae strains isolated from artisanal sourdoughs metabolized 2 % maltose, glucose and trehalose and showed growth rates and cell populations higher than those of the brewer's strain Safbrew-S33. Analysis of allelic variation at 12 microsatellite loci clustered seven baker's strains and Safbrew-S33 in the main group of bread isolates. Chemical analyses of beers produced at a brewery scale showed significant differences among the beers produced with the baker's strain S38 or Safbrew-S33, while no significant differences were observed when S38 or the brewer's strain Safbrew-F2 was used for re-fermentation. The sensory profile of beers obtained with S38 or the brewer's yeasts did not show significant differences, thus suggesting that baker's strains of S. cerevisiae could represent a reservoir of biodiversity for the selection of starter strains for craft beer production. PMID:25387611

  16. Batch process. Batch process used in a beer brewery; Biru kojo no bacchi purosesu

    Energy Technology Data Exchange (ETDEWEB)

    Kihara, K. [Kirin Engneering Co. Ltd. (Japan)

    1997-09-05

    In a beer brewing process, there is a system in which unit operation of chemical engineering is combined with the techniques of food and fermentation engineering in order to brew beer meeting the quality concept. This paper introduces the characteristics of a batch system used in the brewing of beer and the control method for the brewing of beer. The characteristics of the batch system used in a beer brewing process are the following three. In order to minimize the quality variation ascribed to the raw materials and the process, the materials are blended in various parts of the system. In the saccharification step which determines the quality of beer, two methods, i.e. a batch method and a continuous method are used, and beer brewing companies employ a saccharification system meeting the condition for attaining a desired quality of their own products. Two mashing systems are operated at different cycles shifted by half cycle from each other, not starting both at a time, so as to level the peaks of the utilities, whereby the operation of the utility-related facility is optimized. 1 ref., 2 figs., 1 tab.

  17. 27 CFR 25.15 - Materials for the production of beer.

    Science.gov (United States)

    2010-04-01

    ... production of beer. 25.15 Section 25.15 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Definitions Standards for Beer § 25.15 Materials for the production of beer. (a) Beer must be brewed from malt or from substitutes for malt. Only...

  18. LIVE/DEAD YEAST VIABILITY STAINING AS A TOOL FOR IMPROVING ARTISANAL PILSNER BEER PRODUCTION

    OpenAIRE

    Benedetta Bottari; Giovanni Campari; Monica Gatti

    2014-01-01

    The production of an artisanal beer, made by brewers using traditional practices on a small scale, is founded on the empirical adjustment of parameters, including yeasts handling and serial repitching. The aim of this study was to monitor yeast viability during different stages of artisanal beer productions through the Live/Dead Yeast viability staining and to correlate it with fermentation dynamics in order to increase process standardization and to maintain the quality of final products. Ye...

  19. LIVE/DEAD YEAST VIABILITY STAINING AS A TOOL FOR IMPROVING ARTISANAL PILSNER BEER PRODUCTION

    Directory of Open Access Journals (Sweden)

    Benedetta Bottari

    2014-10-01

    Full Text Available The production of an artisanal beer, made by brewers using traditional practices on a small scale, is founded on the empirical adjustment of parameters, including yeasts handling and serial repitching. The aim of this study was to monitor yeast viability during different stages of artisanal beer productions through the Live/Dead Yeast viability staining and to correlate it with fermentation dynamics in order to increase process standardization and to maintain the quality of final products. Yeast viability and fermentation activities were evaluated during seven fermentation cycles of an artisanal pilsner beer. Yeast inoculated with higher viability performed generally better in fermentation, resulting in faster sugar consumption, faster ethanol production and stability. Handling yeast and serial repitching based on Live/Dead viability measurements, could be the key way to ensure reliable manufacture of high quality beer and to improve process standardization particularly for microbreweries, where variability of production can be a challenging point.

  20. Craft Beer in the US: A Production of Culture Perspective

    OpenAIRE

    Chapman, Nathaniel Gray

    2015-01-01

    In this dissertation I use the production of culture perspective as a lens to analyze the emergence of craft beer in the US. In doing so, I examine how the six facets of the production of culture perspective have both constrained and stimulated the production of craft beer in the US. The six facets of the production of culture perspective are: law and regulation, industry structure, organizational structure, markets, technology, and occupational careers. These six facets, in concert, allowed ...

  1. Banana as adjunct in beer production : applicability and performance of fermentative parameters

    OpenAIRE

    Carvalho, Giovani B. M.; Silva, Daniel Pereira da; Bento, Camila V.; Vicente, A.A.; J. A. Teixeira; Felipe, Maria das Graças A.; Silva, João B. Almeida e

    2009-01-01

    Traditionally, the raw materials for beer production are barley, hops, water, and yeast, but most brewers use also different adjuncts. During the alcoholic fermentation, the contribution of aroma compounds from other ingredients to the final beer flavor depends on the wort composition, on the yeast strain, and mainly on the process conditions. In this context, banana can also be a raw material favorable to alcoholic fermentation being rich in carbohydrates and minerals and providing low acidi...

  2. Analysis of production and consumption of beer in Czech Republic

    OpenAIRE

    Zamrzlová, Jiřina

    2013-01-01

    This bachelor thesis deals with the analysis of production, consumption, export and import of beer in the Czech Republic in the years 1990 - 2011. The lengths of the time period of the individual indicators vary according to availability of the necessary data. The aim of this work is to assess the development of these indicators and predict their value for the year 2012. The theoretical work introduces to the problems of brewing and describes the origins of beer and Czech brewing, present ...

  3. 27 CFR 25.263 - Production of concentrate and reconstitution of beer.

    Science.gov (United States)

    2010-04-01

    ... and reconstitution of beer. 25.263 Section 25.263 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Beer Concentrate § 25.263 Production of concentrate and reconstitution of beer. (a) Operations at brewery. A brewer may concentrate...

  4. EVALUATION OF FERMENTATION PARAMETERS DURING HIGH-GRAVITY BEER PRODUCTION

    Directory of Open Access Journals (Sweden)

    R.B. Almeida

    2001-12-01

    Full Text Available A large number of advantages are obtained from the use of highly concentrated worts during the production of beer in a process referred to as "high-gravity". However, problems related to slow or stuck fermentations, which cause the lower productivity and possibility of contamination, are encountered. This study examines the influence of factors pH, percentage of corn syrup, initial wort concentration and fermentation temperature on the fermentation parameters, namely productivity, wort attenuation and the yield coefficient for sugar-to-ethanol conversion. The results show that productivity increased when the higher temperature, the higher wort concentration and the lower syrup percentage were used, while wort attenuation increased when lower wort concentration and no syrup were used. The yield coefficient for sugar-to-ethanol conversion was not influenced by any of the factors studied.

  5. The Detections and Analysis of Composition Proportion in Beer and Optimization Production Processes%啤酒中成分配比的检测分析及生产工艺优化

    Institute of Scientific and Technical Information of China (English)

    马慧宁

    2013-01-01

      采用静态顶空一气相色谱法测定啤酒中的醛类、乙醇、高级醇、高级酯等风味物质,优化了试验条件,确定了最佳的测定工艺参数。并应用以上方法,对不同生产工艺生产出的啤酒相应成分进行检测,使最终产品中各种风味物质含量、比例最佳,帮助企业找到最佳的生产工艺。%This research established a simple head-space gas chromatography (HS-GC) method on analysis of the main flavors in beer, in-clude:aldehydes,alcohols and ethers. Experimental condition was optimized, the optimum test technological parameter were determined.Test on beer components produced by different production processes with above method were made, accompanying with content and proportion of every flavoring substances reached best state in the final beers, to help enterprises find the best production technique.

  6. Polarimetric Determination of Starch in Raw Materials and Discharged Waste from Beer Production

    Directory of Open Access Journals (Sweden)

    Anca Farcas

    2013-11-01

    Full Text Available Brewer’s spent grain (BGS is a by-product of thebrewing process, consisting of the solid fraction of barley malt remainingafter separation of worth. In this research, raw materials and discharged waste from beer production were evaluated on the basis of starch content, using Ewers polarimetric method.

  7. Examples of the application of optical process and quality sensing (OPQS) to beer brewing and polyurethane foaming processes.

    Science.gov (United States)

    Engelhard, Sonja; Kumke, Michael U; Löhmannsröben, Hans-Gerd

    2006-03-01

    Optical methods play an important role in process analytical technologies (PAT). Four examples of optical process and quality sensing (OPQS) are presented, which are based on three important experimental techniques: near-infrared absorption, luminescence quenching, and a novel method, photon density wave (PDW) spectroscopy. These are used to evaluate four process and quality parameters related to beer brewing and polyurethane (PU) foaming processes: the ethanol content and the oxygen (O2) content in beer, the biomass in a bioreactor, and the cellular structures of PU foam produced in a pilot production plant.

  8. Study of innovative methods of control in the cereal productive chain for the production of beer and spirits

    OpenAIRE

    Sileoni, Valeria

    2011-01-01

    Researches performed during the PhD course intended to assess innovative applications of near-infrared spectroscopy in reflectance (NIR) in the production chain of beer. The purpose is to measure by NIR the "malting quality" (MQ) parameter of barley, to monitor the malting process and to know if a certain type of barley is suitable for the production of beer and spirits. Moreover, NIR will be applied to monitor the brewing process. First of all, it was possible to check the quality of the...

  9. Non-alcoholic Beer and Its Production Process%无醇啤酒饮料及其生产工艺

    Institute of Scientific and Technical Information of China (English)

    汤卫华; 王芃

    2012-01-01

    主要探讨了目前生产无醇啤酒的两大类方法:限制发酵法和脱醇法。其中限制发酵法包括稀释法、采用特殊酵母发酵法、高温糖化法、超低温发酵法和废麦糟法等;脱醇法包括减压蒸馏法、反渗透法、透析法和超临界二氧化碳法等。%The article focuses on the present two non-alcoholic beer production methods: limit fermentation and dealcholization methods: the former one includes the dilution method,yeast fermentation,high-temperature saccharification method,ultra-low-temperature fermentation method and waste-wheat-rotten method;and the latter one includes vacuum distillation,reverse osmosis,dialysis and supercritical carbon dioxide method.

  10. Quantitative sensomics profiling of hop-derived bitter compounds throughout a full-scale beer manufacturing process.

    Science.gov (United States)

    Haseleu, Gesa; Lagemann, Annika; Stephan, Andreas; Intelmann, Daniel; Dunkel, Andreas; Hofmann, Thomas

    2010-07-14

    Although the complex taste profile of beer is well accepted to be reflected by the molecular blueprint of its sensometabolites, the knowledge available on the process-induced transformation of hop-derived phytochemicals into key sensometabolites during beer manufacturing is far from comprehensive. The objective of the present investigation was, therefore, to develop and apply a suitable HPLC-MS/MS method for the simultaneous and comprehensive quantitative monitoring of a total of 69 hop-derived sensometabolites in selected intermediary products throughout a full-scale beer manufacturing process. After data normalization, the individual sensometabolites were arranged into different clusters by means of agglomerative hierarchical analysis and visualized using a sensomics heatmap to verify the structure-specific reaction routes proposed for their formation during the beer brewing process.

  11. Beer fermentation: monitoring of process parameters by FT-NIR and multivariate data analysis.

    Science.gov (United States)

    Grassi, Silvia; Amigo, José Manuel; Lyndgaard, Christian Bøge; Foschino, Roberto; Casiraghi, Ernestina

    2014-07-15

    This work investigates the capability of Fourier-Transform near infrared (FT-NIR) spectroscopy to monitor and assess process parameters in beer fermentation at different operative conditions. For this purpose, the fermentation of wort with two different yeast strains and at different temperatures was monitored for nine days by FT-NIR. To correlate the collected spectra with °Brix, pH and biomass, different multivariate data methodologies were applied. Principal component analysis (PCA), partial least squares (PLS) and locally weighted regression (LWR) were used to assess the relationship between FT-NIR spectra and the abovementioned process parameters that define the beer fermentation. The accuracy and robustness of the obtained results clearly show the suitability of FT-NIR spectroscopy, combined with multivariate data analysis, to be used as a quality control tool in the beer fermentation process. FT-NIR spectroscopy, when combined with LWR, demonstrates to be a perfectly suitable quantitative method to be implemented in the production of beer.

  12. Medicinal mushroom Ganoderma lucidum in the production of special beer types

    Directory of Open Access Journals (Sweden)

    Leskošek-Čukalović Ida I.

    2009-01-01

    Full Text Available Mushrooms like Ganoderma lucidum have been used for thousands of years as a traditional medicine in the Far East. Ganoderma received wide popularity as an eating mushroom with high nutritive value, but even more as medical fungi. It has been used for the treatment of various diseases: hepatitis, hypertension, insomnia, and even cancer. Due to its extraordinary action, it is often called 'Elixir of life', 'Food of gods' and 'Mushroom of universe'. The intracellular and extracellular polysaccharides (b-glucane inhibit the growth of several types of cancer. Mushroom produces triterpenes of which especially ganoderic acid showed cytotoxicity on primary tumor liver cells, inhibition of histamine release, hepatoprotective effect, stimulation of the immune system functions, inhibition of the aggregation of blood plates, etc. On the other hand, beer as a purely natural beverage obtained in the process of fermentation, contains a number of ingredients which are important for human organism, and in moderate usage has favorable reaction on the general health condition of the body. As such, beer is a very good basis for the development of a number of new products with defined pharmacodynamics influence. In this work, we have investigated the possibilities of using extracts of mushroom Ganoderma lucidum in the production of special beer types. The composition of mushroom, properties of the most important active ingredients, extraction procedures, and sensory characteristics of the beers on the basis of such extracts were determined. The most important parameters of quality and possibility of adjustments using extracts of different medicinal herbs were investigated.

  13. Glucose promotes controlled processing: Matching, maximizing, and root beer

    Directory of Open Access Journals (Sweden)

    Anthony J. McMahon

    2010-10-01

    Full Text Available Participants drank either regular root beer or sugar-free diet root beer before working on a probability-learning task in which they tried to predict which of two events would occur on each of 200 trials. One event (E1 randomly occurred on 140 trials, the other (E2 on 60. In each of the last two blocks of 50 trials, the regular group matched prediction and event frequencies. In contrast, the diet group predicted E1 more often in each of these blocks. After the task, participants were asked to write down rules they used for responding. Blind ratings of rule complexity were inversely related to E1 predictions in the final 50 trials. Participants also took longer to advance after incorrect predictions and before predicting E2, reflecting time for revising and consulting rules. These results support the hypothesis that an effortful controlled process of normative rule-generation produces matching in probability-learning experiments, and that this process is a function of glucose availability.

  14. Process integration and waste heat recovery in Lithuanian and Danish industry. Case study: Beer Brewery `Vilniaus Tauras`

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    1998-04-01

    Potential energy savings measures in Vilniaus Tauras Brewery are described in the report. Process Integration theories and methods and more conventional energy saving approaches have been put into use. The brewery is placed in Vilnius and is the fifth largest in Lithuania. It produces 20 million litre of beer per year. The production equipment is very old, and the buildings are not appropriate for modern beer production. Reconstruction is planned in the near future if new investors can be found. Compared with Danish breweries it is only considered to be a small production. Carlsberg`s two largest breweries in Denmark (Valby and Fredericia) produces around 350 mill. litre/year each. (au)

  15. Brief Discussion on Cleaner Production of Beer%略论啤酒清洁生产

    Institute of Scientific and Technical Information of China (English)

    张华; 张雁秋; 阚久方

    2001-01-01

    介绍了我国啤酒废水的来源和污染强度,从改革啤酒生产工艺、回收利用废酵母、加强管理、降低酒损等方面论述了啤酒清洁生产的可行性。通过环境和经济效益分析可以看出,上述措施将在啤酒清洁生产中起到重要作用。%Introduction on the sources and pollution degree of wastewaterfrom chinas brewery was presented.By innovating production process,re-utilizing used yeast,strengthening management,reducing beer loss,the paper discussed the feasibility of cleaner production of the beer,It can be made a conclusion that these measures will play important roles on cleaner production of the beer by analyzing environmental and economic benefits.

  16. Household production of sorghum beer in Benin: technological and socio-economic aspects

    NARCIS (Netherlands)

    Kayodé, A.P.P.; Hounhouigan, J.D.; Nout, M.J.R.; Niehof, A.

    2007-01-01

    This study evaluated the sorghum brewing microenterprises in Benin with emphasis on the beer quality, the social significance of the product as well as the income generated. Tchoukoutou, the Benin opaque sorghum beer, has important social functions as it fosters the cooperative spirit and remains an

  17. Development of Dark Beer by Mixing Process%调配型黑啤酒的研制

    Institute of Scientific and Technical Information of China (English)

    庄仲荫; 周建新

    2011-01-01

    Pale beer was used as base beer and then mixed with dark beer concentrated liquid,roast-flavor concentrated liquid and caramel color to produce dark beer.Through chromaticity test,taste test and pilot production test,the best formula was concluded.During the production of dark beer by mixing process,the whole process should be finished within filtration stage,which could simplify technical procedures,equipment cleaning and barm management etc.Besides,compared with traditional brewing methods,such method was feasible with high economic benefits and met the development trend of low-carbon economy and environmental protection.%以淡色啤酒为基酒,使用黑啤酒浓缩液、焦香浓缩液和焦糖色等物料,通过色度测试、口味测试和小型试酿,得出最优的配方。使用浓缩液方法生产黑啤酒,选择在过滤阶段完成,可达到精简工艺,便于设备清洗和酵母管理等效果,且生产成本较传统酿造法低,该法可行性高、经济效益明显,符合低碳、环保生产发展。

  18. 27 CFR 28.147 - Return of beer or beer concentrate.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Return of beer or beer... BUREAU, DEPARTMENT OF THE TREASURY LIQUORS EXPORTATION OF ALCOHOL Removal of Beer and Beer Concentrate...-Trade Zone § 28.147 Return of beer or beer concentrate. Beer or beer concentrate removed without...

  19. Banana as adjunct in beer production: applicability and performance of fermentative parameters.

    Science.gov (United States)

    Carvalho, Giovani B M; Silva, Daniel P; Bento, Camila V; Vicente, António A; Teixeira, José A; Felipe, Maria das Graças A; Almeida E Silva, João B

    2009-05-01

    Traditionally, the raw materials for beer production are barley, hops, water, and yeast, but most brewers use also different adjuncts. During the alcoholic fermentation, the contribution of aroma compounds from other ingredients to the final beer flavor depends on the wort composition, on the yeast strain, and mainly on the process conditions. In this context, banana can also be a raw material favorable to alcoholic fermentation being rich in carbohydrates and minerals and providing low acidity. In this work, the objective was to evaluate the performance of wort adjusted with banana juice in different concentrations. For this, static fermentations were conducted at 15 degrees C at pilot scale (140 L of medium). The addition of banana that changed the concentration of all-malt wort from 10 degrees P to 12 and 15 degrees P were evaluated ( degrees P is the weight of the extract or the sugar equivalent in 100 g solution, at 20 degrees C). The results showed an increase in ethanol production, with approximately 0.4 g/g ethanol yield and 0.6 g/L h volumetric productivity after 84 h of processing when concentrated wort was used. Thus, it was concluded that banana can be used as an adjunct in brewing methods, helping in the development of new products as well as in obtaining concentrated worts.

  20. Banana as adjunct in beer production: applicability and performance of fermentative parameters.

    Science.gov (United States)

    Carvalho, Giovani B M; Silva, Daniel P; Bento, Camila V; Vicente, António A; Teixeira, José A; Felipe, Maria das Graças A; Almeida E Silva, João B

    2009-05-01

    Traditionally, the raw materials for beer production are barley, hops, water, and yeast, but most brewers use also different adjuncts. During the alcoholic fermentation, the contribution of aroma compounds from other ingredients to the final beer flavor depends on the wort composition, on the yeast strain, and mainly on the process conditions. In this context, banana can also be a raw material favorable to alcoholic fermentation being rich in carbohydrates and minerals and providing low acidity. In this work, the objective was to evaluate the performance of wort adjusted with banana juice in different concentrations. For this, static fermentations were conducted at 15 degrees C at pilot scale (140 L of medium). The addition of banana that changed the concentration of all-malt wort from 10 degrees P to 12 and 15 degrees P were evaluated ( degrees P is the weight of the extract or the sugar equivalent in 100 g solution, at 20 degrees C). The results showed an increase in ethanol production, with approximately 0.4 g/g ethanol yield and 0.6 g/L h volumetric productivity after 84 h of processing when concentrated wort was used. Thus, it was concluded that banana can be used as an adjunct in brewing methods, helping in the development of new products as well as in obtaining concentrated worts. PMID:19089653

  1. Beer volatile compounds and their application to low-malt beer fermentation.

    Science.gov (United States)

    Kobayashi, Michiko; Shimizu, Hiroshi; Shioya, Suteaki

    2008-10-01

    Low-malt beers, in which the amount of wort is adjusted to less than two-thirds of that in regular beer, are popular in the Japanese market because the flavor of low-malt beer is similar to that of regular beer but the price lesser than that of regular beer. There are few published articles about low-malt beer. However, in the production process, there are many similarities between low-malt and regular beer, e.g., the yeast used in low-malt beer fermentation is the same as that used for regular beer. Furthermore, many investigations into regular beer are applicable to low-malt beer production. In this review, we focus on production of volatile compounds, and various studies that are applicable to regular and low-malt beer. In particular, information about metabolism of volatile compounds in yeast cells during fermentation, volatile compound measurement and estimation methods, and control of volatile compound production are discussed in this review, which concentrates on studies published in the last 5-6 years. PMID:19000606

  2. Influence of the brewing process on furfuryl ethyl ether formation during beer aging.

    Science.gov (United States)

    Vanderhaegen, Bart; Neven, Hedwig; Verstrepen, Kevin J; Delvaux, Freddy R; Verachtert, Hubert; Derdelinckx, Guy

    2004-11-01

    In beer, the development of a solvent-like stale flavor is associated with the formation of furfuryl ethyl ether. The synthesis rate of this important flavor compound is proportional to the concentration of furfuryl alcohol in beer. This study shows that furfuryl alcohol in beer is mainly formed by Maillard reactions initiated during wort boiling and malt production. A mechanism for its formation from alpha-(1,4)-oligoglucans and amino acids in wort and beer is proposed. During wort boiling, a quadratic relationship was found between the wort extract concentration, on the one hand, and the increase of furfuryl alcohol and furfural, on the other. The reduction of furfural by yeast during fermentation further increases the furfuryl alcohol content. In pale beers, the furfuryl alcohol concentration is essentially determined by the thermal load on wort during brewing operations. In dark beers, a considerable fraction of furfuryl alcohol may, however, come from the dark malts used. These results lead to important practical conclusions concerning the control over furfuryl ethyl ether in beer. PMID:15506813

  3. Consumer perceptions of beer products at the point of purchase / Veldman S.

    OpenAIRE

    Veldman, Stian

    2011-01-01

    Customer perception and the way this phenomenon impacts customers' choices when purchasing products is an extremely significant marketing aspect in any industry. In a competitive market and economy, understanding and being able to predict consumer perceptions and responses is a crucial competitive factor that all suppliers should have an in–depth knowledge and understanding of. This applies especially to the South African beer market with more than forty competing beer brands. This study e...

  4. Behavior of field-applied triadimefon, malathion, dichlorvos, and their main metabolites during barley storage and beer processing.

    Science.gov (United States)

    Kong, Zhiqiang; Li, Minmin; Chen, Jieying; Gui, Yuejing; Bao, Yuming; Fan, Bei; Jian, Qiu; Francis, Frédéric; Dai, Xiaofeng

    2016-11-15

    The behavior and fate of 3 pesticides (triadimefon, malathion, and dichlorvos) and the main metabolites (triadimenol and malaoxon) during barley storage or beer processing were assessed using a pilot-plant equipment. The residues of all products were determined using liquid chromatography coupled with tandem mass spectrometry. Field investigation of the dissipation rate kinetics for triadimefon and malathion during storage indicated that their half-life was twice as high when 5 times the recommended dosage was used. Milling had little effect on the removal of dichlorvos and malathion residues, whereas these were substantially removed when the spent grains were filtered after mashing. The calculated processing factors were all <1, indicating the residual ratios of dichlorvos and malathion were reduced during the entire process. In conclusion, storage and processing considerably reduced pesticide residue levels in barley and beer; however, greater focus needs to be paid to the toxicity of their metabolites in commercial by-products. PMID:27283683

  5. Changes in the Microbial Composition of Microbrewed Beer during the Process in the Actual Manufacturing Line.

    Science.gov (United States)

    Kim, S A; Jeon, S H; Kim, N H; Kim, H W; Lee, N Y; Cho, T J; Jung, Y M; Lee, S H; Hwang, I G; Rhee, M S

    2015-12-01

    This study investigated changes in the microbial composition of microbrewed beer during the manufacturing processes and identified potential microbial hazards, effective critical quality control points, and potential contamination routes. Comprehensive quantitative (aerobic plate count, lactic acid bacteria, fungi, acetic acid bacteria, coliforms, and Bacillus cereus) and qualitative (Escherichia coli and eight foodborne pathogens) microbiological analyses were performed using samples of raw materials (malt and manufacturing water), semiprocessed products (saccharified wort, boiled wort, and samples taken during the fermentation and maturation process), and the final product obtained from three plants. The initial aerobic plate count and lactic acid bacteria counts in malt were 5.2 and 4.3 log CFU/g, respectively. These counts were reduced to undetectable levels by boiling but were present at 2.9 and 0.9 log CFU/ml in the final product. Fungi were initially present at 3.6 log CFU/g, although again, the microbes were eliminated by boiling; however, the level in the final product was 4.6 log CFU/ml. No E. coli or foodborne pathogens (except B. cereus) were detected. B. cereus was detected at all stages, although it was not present in the water or boiled wort (total detection rate ¼ 16.4%). Results suggest that boiling of the wort is an effective microbial control measure, but careful management of raw materials and implementation of effective control measures after boiling are needed to prevent contamination of the product after the boiling step. The results of this study may constitute useful and comprehensive information regarding the microbiological quality of microbrewed beer.

  6. Wastes from bioethanol and beer productions as substrates for l(+) lactic acid production - A comparative study.

    Science.gov (United States)

    Djukić-Vuković, Aleksandra; Mladenović, Dragana; Radosavljević, Miloš; Kocić-Tanackov, Sunčica; Pejin, Jelena; Mojović, Ljiljana

    2016-02-01

    Waste substrates from bioethanol and beer productions are cheap, abundant and renewable substrates for biorefinery production of lactic acid (LA) and variability in their chemical composition presents a challenge in their valorisation. Three types of waste substrates, wasted bread and wasted potato stillage from bioethanol production and brewers' spent grain hydrolysate from beer production were studied as substrates for the production of l(+) LA and probiotic biomass by Lactobacillus rhamnosus ATCC 7469. The correlation of the content of free alpha amino nitrogen and the production of LA was determined as a critical characteristic of the waste media for efficient LA production by L. rhamnosus on the substrates which contained equal amount of fermentable sugars. A maximal LA productivity of 1.54gL(-1)h(-1) was obtained on wasted bread stillage media, whilst maximal productivities achieved on the potato stillage and brewers' spent grain hydrolysate media were 1.28gL(-1)h(-1)and 0.48gL(-1)h(-1), respectively. A highest LA yield of 0.91gg(-1) was achieved on wasted bread stillage media, followed by the yield of 0.81gg(-1) on wasted potato stillage and 0.34gg(-1) on brewers' spent grain hydrolysate media. The kinetics of sugar consumption in the two stillage substrates were similar while the sugar conversion in brewers' spent grain hydrolysate was slower and less efficient due to significantly lower content of free alpha amino nitrogen. The lignocellulosic hydrolysate from beer production required additional supplementation with nitrogen. PMID:26639411

  7. Inactivation of MET10 in brewer's yeast specifically increases SO2 formation during beer production.

    Science.gov (United States)

    Hansen, J; Kielland-Brandt, M C

    1996-11-01

    Sulfite is widely used as an antioxidant in food production. In beer brewing, sulfite has the additional role of stabilizing the flavor by forming adducts with aldehydes. Inadequate amounts of sulfite are sometimes produced by brewer's yeasts, so means of controlling the sulfite production are desired. In Saccharomyces yeasts, MET10 encodes a subunit of sulfite reductase. Partial or full elimination of MET10 gene activity in a brewer's yeast resulted in increased sulfite accumulation. Beer produced with such yeasts was quite satisfactory and showed increased flavor stability.

  8. Fundamentals of beer and hop chemistry

    Directory of Open Access Journals (Sweden)

    Denis De Keukeleire

    2000-02-01

    Full Text Available Beer brewing is an intricate process encompassing mixing and further elaboration of four essential raw materials, including barley malt, brewing water, hops and yeast. Particularly hops determine to a great extent typical beer qualities such as bitter taste, hoppy flavour, and foam stability. Conversely, hop-derived bitter acids account for an offending lightstruck flavour, which is formed on exposure of beer to light. These various processes are presented in detail, while due emphasis is placed on state-of-the-art hop technology, which provides brewers with efficient means to control bitterness, foam, and light-stability thereby allowing for the production of beers with consistent quality.

  9. Fundamentals and health benefits of xanthohumol, a natural product derived from hops and beer.

    Science.gov (United States)

    Magalhães, Paulo J; Carvalho, Daniel O; Cruz, José M; Guido, Luís F; Barros, Aquiles A

    2009-05-01

    In recent years, there has been a growing interest in phenolic compounds and their presumed role in the prevention of various degenerative diseases, such as cancer and cardiovascular diseases. Xanthohumol, a prenylated chalcone from hops and beer, is among the phenolic compounds which have received the most attention in recent years. This compound has a range of interesting biological properties that may have therapeutic utility. Based on the health-promoting properties of xanthohumol, the production of a beer enriched in this substance would be of huge interest to the brewing industry, for the benefits this could bring to consumer's health. This paper reviews recent and important data with respect to the health benefits or biological activities of xanthohumol and beer. In addition, an overview of the chemistry and biotechnological aspects of xanthohumol is presented. PMID:19445313

  10. Yeast physiology and flavour formation during production of alchol-free beer

    NARCIS (Netherlands)

    Iersel, van M.F.M.

    1999-01-01

    Production of alcohol-free beer is performed with immobilized cells of Saccharomyces cerevisiae var. uvarum . In the reactor, combined stress factors such as low temperature (0-4°C) and anaerobic conditions limit cell metabolism.Cells of S. cerevisiae are able to grow as low as -2°C. Although sugar

  11. Characteristics of African traditional beers brewed with sorghum malt: a review

    Directory of Open Access Journals (Sweden)

    Lyumugabe, F.

    2012-01-01

    Full Text Available Traditional sorghum beers are produced in several countries of Africa, but variations in the manufacturing process may occur depending on the geographic localization. These beers are very rich in calories, B-group vitamins including thiamine, folic acid, riboflavin and nicotinic acid, and essential amino acids such as lysine. However, the traditional sorghum beer is less attractive than Western beers because of its poorer hygienic quality, organoleptic variations and shorter shelf life. Research into the microbiological and biochemical characteristics of traditional sorghum beers as well as their technologies have been performed and documented in several African countries. This review aims to summarize the production processes and compositional characteristics of African traditional sorghum beers (ikigage, merissa, doro, dolo, pito, amgba and tchoukoutou. It also highlights the major differences between these traditional beers and barley malt beer, consumed worldwide, and suggests adaptations that could be made to improve the production process of traditional sorghum beer.

  12. Optimization of biohydrogen production from beer lees using anaerobic mixed bacteria

    Energy Technology Data Exchange (ETDEWEB)

    Cui, Maojin; Yuan, Zhuliang; Zhi, Xiaohua; Shen, Jianquan [Beijing National Laboratory for Molecular Sciences (BNLMS), Laboratory of New Materials, Institute of Chemistry, Chinese Academy of Sciences, Zhongguancun North First Street 2, Beijing 100190 (China)

    2009-10-15

    Beer lees are the main by-product of the brewing industry. Biohydrogen production from beer lees using anaerobic mixed bacteria was investigated in this study, and the effects of acidic pretreatment, initial pH value and ferrous iron concentration on hydrogen production were studied at 35 C in batch experiments. The hydrogen yield was significantly enhanced by optimizing environmental factors such as hydrochloric acid (HCl) pretreatment of substrate, initial pH value and ferrous iron concentration. The optimal environmental factors of substrate pretreated with 2% HCl, pH = 7.0 and 113.67 mg/l Fe{sup 2+} were observed. A maximum cumulative hydrogen yield of 53.03 ml/g-dry beer lees was achieved, which was approximately 17-fold greater than that in raw beer lees. In addition, the degradation efficiency of the total reducing sugar, and the contents of hemicellulose, cellulose, lignin and metabolites are presented, which showed a strong dependence on the environmental factors. (author)

  13. Finger Millet: A Potential Source For Production of Gluten Free Beer

    Directory of Open Access Journals (Sweden)

    Ishrat Bano,

    2015-07-01

    Full Text Available Studies related to value addition of underutilized crops using fermentation technology need a radical approach. Present study has been made to explore the underutilized crops utilization for production of beer. Designed experiments were conducted to find the effect of three independent variables having three levels of each i.e. (blend ratio-80:20:0,80:10:10, 80:0:20 , α-amylase enzyme concentration - 0%, 0.4%, and 0.8% and slurry ratio -1:5, 1:7 and 1:9 on pH, colour and alcohol content of beer prepared from finger millet, barnyard millet and paddy. The data from all experiments were analyzed statistically using Design Expert 8.0.7.1 and the response functions were developed using the regression analysis. Result of fermented studies reveals that blend ratio had maximum effect on alcohol content,pH and colour but enzyme concentration had maximum effect on alcohol content while slurry ratio affected the colour of beer. Statistical analysis resulted in the optimum conditions of the independent variables as blend ratio (80:(9.6:(10.4, enzyme concentration 0.45% and slurry ratio 1:6.82 for maximum beer production. The second order model was found to be fitted to predict all the responses i.e., pH, colour and alcohol content.

  14. 27 CFR 28.320 - Loss of beer and beer concentrate in transit.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Loss of beer and beer... AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS EXPORTATION OF ALCOHOL Losses Beer and Beer Concentrate § 28.320 Loss of beer and beer concentrate in transit. (a) Losses not requiring inspection....

  15. Chemical Characterization of Beer Aging Products Derived from Hard Resin Components in Hops (Humulus lupulus L.).

    Science.gov (United States)

    Taniguchi, Yoshimasa; Yamada, Makiko; Taniguchi, Harumi; Matsukura, Yasuko; Shindo, Kazutoshi

    2015-11-25

    The bitter taste of beer originates from resins in hops (Humulus lupulus L.), which are classified into two subtypes (soft and hard). Whereas the nature and reactivity of soft-resin-derived compounds, such as α-, β-, and iso-α-acids, are well studied, there is only a little information on the compounds in hard resin. For this work, hard resin was prepared from stored hops and investigated for its compositional changes in an experimental model of beer aging. The hard resin contained a series of α-acid oxides. Among them, 4'-hydroxyallohumulinones were unstable under beer storage conditions, and their transformation induced primary compositional changes of the hard resin during beer aging. The chemical structures of the products, including novel polycyclic compounds scorpiohumulinols A and B and dicyclohumulinols A and B, were determined by HRMS and NMR analyses. These compounds were proposed to be produced via proton-catalyzed cyclization reactions of 4'-hydroxyallohumulinones. Furthermore, they were more stable than their precursor 4'-hydroxyallohumulinones during prolonged storage periods.

  16. An application of classical and instrumental methods of analysis in quality control of beer

    OpenAIRE

    Rajković Miloš B.; Sredović-Ignjatović Ivana D.; Ignjatović Ljubiša M.; Nedović Viktor A.; Prijić Slobodan M.

    2015-01-01

    In order to control the quality of beer and raw materials for production of beer in Belgrade Beer Industry (BIP), water is analyzed (city, technological and demineralized water). Measurements of pH values indicated the increased pH values in the sample of tehnological water, which had no impact on wort hopping, since the tested samples of wort, young beer and final product had a pH value within the expected range. After processing city water, a sample of te...

  17. 27 CFR 25.231 - Finished beer.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Finished beer. 25.231... OF THE TREASURY LIQUORS BEER Beer Purchased From Another Brewer § 25.231 Finished beer. (a) A brewer may obtain beer in barrels and kegs, finished and ready for sale from another brewer. The...

  18. Reduction and removal of Cr(VI) from aqueous solutions using modified byproducts of beer production.

    Science.gov (United States)

    Cui, Haojie; Fu, Minglai; Yu, Shen; Wang, Ming Kuang

    2011-02-28

    Biosorption, as an effective and low-cost technology treating industrial wastewaters containing Cr(VI), has become a significant concern worldwide. In this work, acid-modified byproducts of beer production (BBP) were used to remove Cr(VI) from aqueous solutions. Removal of Cr(VI) increases as the pH is decreased from 4.0 to 1.5, but the maximum of total Cr removal is obtained in a pH range from 2.0 to 2.5. Nearly 60% of the initial Cr(VI) (100 mg L(-1)) was adsorbed or reduced to Cr(III) within the first 10 min at pH 2.0. The Cr(VI) removal capability of acid-modified BBP materials was almost completely retained after regenerating with acid. FT-IR and XPS spectra revealed that carboxylate and carboxyl groups on the surface of modified BBP materials play a major role in Cr(VI) binding and reduction, whereas amide and other groups play a minor role in the Cr(VI) removal process.

  19. Influences of pH and hydraulic retention time on anaerobes converting beer processing wastes into hydrogen.

    Science.gov (United States)

    Lay, J J; Tsai, C J; Huang, C C; Chang, J J; Chou, C H; Fan, K S; Chang, J I; Hsu, P C

    2005-01-01

    To convert high-solids organic wastes (3% w./w.) to high-value hydrogen, a full factorial experimental design was employed in planning the experiments for learning the effects of pH and hydraulic retention time (HRT) on the hydrogen production in a chemostat reactor using waste yeast obtained from beer processing wastes. For determining which experimental variable settings affect hydrogen production, predictive polynomial quadratic equation and response surface methodology were employed to determine and explain the conditions required for high-value hydrogen production. Experimental results indicate that a maximum hydrogen production rate of 460 mL/gVSS/d was obtained at pH = 5.8 and HRT = 32 hours. Moreover, hydrogenase targeted RT-PCR results indicate that Clostridium thermocellum and Klebsiella pneumoniae predominated.

  20. Experimental Study on Extruded Beer Adjunct Used for Brewing Beer

    Institute of Scientific and Technical Information of China (English)

    SHEN De-chao

    2004-01-01

    The properties of saccharified and boiled worts between extruded and traditional non-extruded beer adjuncts were studied at the laboratory and a small beer brewing equipment( 100 L) in this paper. Test results indicate that the main saccharification indices and filtration speeds of worts between extruded and traditional non-extruded beer adjuncts are similar basically. The collected rate of extracted material of worts of extruded beer adjuncts is 8%more than that of traditional non-extruded beer adjuncts. Fermentation time of worts of extruded beer adjuncts is 10 %less than that of traditional non-extruded beer adjuncts. The energy consumption of extruded beer adjuncts in saccharification process is 13 % less than that of traditional non-extruded beer adjuncts.

  1. Finger Millet: A Potential Source For Production of Gluten Free Beer

    OpenAIRE

    Ishrat Bano,; Kopal Gupta

    2015-01-01

    Studies related to value addition of underutilized crops using fermentation technology need a radical approach. Present study has been made to explore the underutilized crops utilization for production of beer. Designed experiments were conducted to find the effect of three independent variables having three levels of each i.e. (blend ratio-80:20:0,80:10:10, 80:0:20 , α-amylase enzyme concentration - 0%, 0.4%, and 0.8%) and slurry ratio -1:5, 1:7 and 1:9) on pH, colour and alcohol...

  2. Evaluation of a distribution model for a new beer company production site

    Directory of Open Access Journals (Sweden)

    Gustavo Menoncin Pereira

    2014-12-01

    Full Text Available Ambev dominates the beer market in Brazil with a 70% share. The group formed in the 1990s by the merger of the two largest companies in the industry at the time, Brahma and Antarctica. Even with new entrants in the market AmBev kept growing and increasing its participation. One of the biggest challenges to work in the beer market is the distribution strategy. AmBev’s success has, in its distribution strategy, one of the critical factors in reaching this level of market share. The model AmBev has implemented and continues to invest is what Brahma, pre AmBev, adopted as its strategy in the 1990s. This work aims to determine whether, in a company starting its production activities in the same industry, the AmBev distribution model can be applied. Based on the concepts of logistics and supply chain management, the possible concepts of distribution strategies were identified, seeking to understand those underlying the AmBev reference model. With this, a company has been identified and a case study conducted to understand the application of the AmBev model. The main findings of the study point to possibilities for adopting the model, but with restrictions and constant monitoring to control the implementation of the strategy.

  3. Physico-Chemical Characterization of Brew during the Brewing Corn Malt in the Production of Maize Beer in Congo

    Directory of Open Access Journals (Sweden)

    P. Diakabana

    2013-06-01

    Full Text Available The study consists in the production of a traditional beer from maize in the Congo. The traditional method of brewing corn malt has three main stages: malting corn, brewing corn malt and fermentation. During the brewing corn malt, endogenous amylase activity is destroyed during the stiffening of the starch to about 80°C. A pre-cooking of the mash is necessitated to promote amylolyse at 50°C with an exogenous enzyme. The use of a preparation of α-amylase can liquefy the mash and produce a sweet wort (average density = 12.5° Balling rich in dextrin corresponding to an apparent extract of 4° Balling in beer. The rising profile of the pH of the corn malt mash, from mashing to extract the wort does not affect the pH of the beer produced. This beer, slightly alcoholic (3.6% ethanol, is characterized by a nomal acid pH (pH = 4.15 on average and a brown color (25 EBC units. Its slight bitterness (21 EBU and the fine aroma of a beer closer barley produced industrially in the Congo.

  4. Multiobjective optimization and multivariable control of the beer fermentation process with the use of evolutionary algorithms

    Institute of Scientific and Technical Information of China (English)

    ANDRES-TOROB.; GIRON-SIERRAJ.M.; FERNANDEZ-BLANCOP.; LOPEZ-OROZCOJ.A.; BESADA-PORTASE.

    2004-01-01

    This paper describes empirical research on the model, optimization and supervisory control of beer fermentation.Conditions in the laboratory were made as similar as possible to brewery industry conditions. Since mathematical models that consider realistic industrial conditions were not available, a new mathematical model design involving industrial conditions was first developed. Batch fermentations are multiobjective dynamic processes that must be guided along optimal paths to obtain good results.The paper describes a direct way to apply a Pareto set approach with multiobjective evolutionary algorithms (MOEAs).Successful finding of optimal ways to drive these processes were reported.Once obtained, the mathematical fermentation model was used to optimize the fermentation process by using an intelligent control based on certain rules.

  5. Multiobjective optimization and multivariable control of the beer fermentation process with the use of evolutionary algorithms

    Institute of Scientific and Technical Information of China (English)

    ANDR(E)S-TORO B.; GIR(O)N-SIERRA J.M.; FERN(A)NDEZ-BLANCO P.; L(O)PEZ-OROZCO J.A.; BESADA-PORTAS E.

    2004-01-01

    This paper describes empirical research on the model, optimization and supervisory control of beer fermentation. Conditions in the laboratory were made as similar as possible to brewery industry conditions. Since mathematical models that consider realistic industrial conditions were not available, a new mathematical model design involving industrial conditions was first developed. Batch fermentations are multiobjective dynamic processes that must be guided along optimal paths to obtain good results. The paper describes a direct way to apply a Pareto set approach with multiobjective evolutionary algorithms (MOEAs). Successful finding of optimal ways to drive these processes were reported. Once obtained, the mathematical fermentation model was used to optimize the fermentation process by using an intelligent control based on certain rules.

  6. Study on the processing technology of health oat tea beer%保健燕麦茶啤酒的工艺研究

    Institute of Scientific and Technical Information of China (English)

    王妮; 逯家富; 徐亚杰; 于洪梅; 姜海波; 刘志勤

    2012-01-01

    The production process and the manufacturing process of health oat tea beer were introduced.The beer was made by 60% malt,20% oatmeal,and 20% sugar as raw material,adding 5% tea juice that the tea boiled in water 20min with the proportion of 1:180 at 85℃ 20min later,and 0.02% hop.In the pilot production,health oat tea beer met all indexes provided by GB.%阐述了保健燕麦茶啤酒的生产工艺流程及生产工艺要点,采用大麦芽60%,燕麦20%,糖浆20%的原料配比,并在85℃对茶水比为1:180进行20min的绿茶浸提,生产过程中浸提后茶汁添加量为5%,酒花添加量0.02%,添加时间初沸后20min。经过中试生产,保健型燕麦茶啤酒各项指标均符合GB。

  7. Flavor formation and cell physiology during the production of alcohol-free beer with immobilized Saccharomyces cerevisiae

    NARCIS (Netherlands)

    Iersel, van M.F.M.; Dieren, van B.; Rombouts, F.M.; Abee, T.

    1999-01-01

    Production of alcohol-free beer by limited fermentation is optimally performed in a packed-bed reactor operating in downflow. This ensures a highly controllable system with optimal reactor design. In the present study, we report on changes in the physiology of immobilized yeast cells in the reactor.

  8. Influence of yeast immobilization on fermentation and aldehyde reduction during the production of alcohol-free beer

    NARCIS (Netherlands)

    Iersel, van M.F.M.; Brouwer-Post, E.; Rombouts, F.M.; Abee, T.

    2000-01-01

    Production of alcohol-free beer by limited fermentation is optimally performed in a packed-bed reactor. This highly controllable system combines short contact times between yeast and wort with the reduction of off-flavors to concentrations below threshold values. In the present study, the influence

  9. 27 CFR 25.24 - Storage of beer.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Storage of beer. 25.24... OF THE TREASURY LIQUORS BEER Location and Use of Brewery § 25.24 Storage of beer. (a) Taxpaid beer. Beer of a brewer's own production on which the tax has been paid or determined may not be stored in...

  10. Free Beer and Engaging Tools

    DEFF Research Database (Denmark)

    Degn Johansson, Troels

    This paper presents an analysis of art collective Superflex' FREE BEER project; a beer brand and an art work that seeks to promote a critical understanding of free creativity and intellectual property rights by inviting beer enthusiasts to brew their own beer. The paper seeks to demonstrate how...... the project contributes to Superflex' profile as contemporary avant-garde artists and how their work has contributed to the field of design. More specifically the paper seeks to demonstrate how the FREE BEER project succeeds in establishing a context of meaning that involves a political as well as a business...... dimension, and which makes possible the exchange of values to and from these dimensions as well as that of art. In the paper, this context of meaning is constructed in terms of a complex chain of analogies by means of which amateur beer production and beer consumption becomes an expression of the belief...

  11. The Production of Health Care Beer with Chrysanthemum Tea%利用茶用菊花生产保健啤酒的研究

    Institute of Scientific and Technical Information of China (English)

    程遥; 朱盛沛; 胡凯

    2012-01-01

    在生产啤酒的过程中,探讨加入一定比例的菊花汁,参与发酵反应,生产出具有同菊花茶相同功效的保健啤酒,这种啤酒含有多种有效成份,长期饮用这种产品,具有清热解暑、清肝明目、解毒消炎、降低血糖、增强人体免疫的功效,适合糖尿病患者饮用。%Health care chrysanthemum beer with the same effect as chrysanthemum tea is produced in the process of beer production by adding a certain proportion of chrysanthemum juice and having it participate in fermentation reaction. Containing a variety of effective ingredients, the beer can help clear summer heat, remove liver-fire for improving eyesight, have an effect of anti-inflammation, reduce blood glucose, and strengthen the immune system in the long run. Thus, itJs suitable for patients with diabetes to drink.

  12. 27 CFR 26.106 - Marking containers of beer.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Marking containers of beer... Liquors and Articles in Puerto Rico Beer § 26.106 Marking containers of beer. Containers of beer of Puerto... brewer; the serial number, capacity, and size of the container; the kind of beer; and the serial...

  13. 27 CFR 25.206 - Removal of beer.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Removal of beer. 25.206... OF THE TREASURY LIQUORS BEER Removals Without Payment of Tax Beer for Personal Or Family Use § 25.206 Removal of beer. Beer made under § 25.205 may be removed from the premises where made for personal...

  14. 27 CFR 25.295 - Record of unsalable beer.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Record of unsalable beer..., DEPARTMENT OF THE TREASURY LIQUORS BEER Records and Reports § 25.295 Record of unsalable beer. A brewer having unsalable beer in packages or tanks in the brewery may destroy, recondition, or use the beer...

  15. 27 CFR 25.211 - Beer returned to brewery.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Beer returned to brewery..., DEPARTMENT OF THE TREASURY LIQUORS BEER Beer Returned to Brewery § 25.211 Beer returned to brewery. (a) General. Beer, produced in the United States, on which the brewer has paid or determined the tax may...

  16. Formation and Control of Diacetyl in Beer Production%浅谈啤酒生产中双乙酰的形成与控制

    Institute of Scientific and Technical Information of China (English)

    张崇军

    2011-01-01

    Diacetyl is an important composition influencing the flavor of beer. This paper analyzed the diacetyl forming way and the influencing factors in beer production, and summed up a series of measures on reducing diacetyl content in the key of beer production.%双乙酰是影响啤酒风味的重要成分,本文就啤酒中双乙酰的形成途径和影响因素进行了具体分析,针对生产过程中的关键环节总结出了一系列降低双乙酰含量的措施.

  17. Development of polyhydroxyalkanoate/beer spent grain fibers composites for film blowing applications

    OpenAIRE

    Cunha, Mara; Berthet, Marie-Alix; Pereira, Ricardo; Covas, José A.; Vicente, António A.; Hilliou, Loïc

    2015-01-01

    The high cost, narrow processing window, and poor mechanical properties of polyhydroxyalkanoates hamper their use as films for food packaging applications. We report the preparation, characterization, and film blowing of polyhydroxybutyrate-valerate (PHBV)/beer spent grain fibers (BSGF) composites. Beer spent grains are by-products of the beer industry submitted to an acid/caustic treatment and to successive grinding to achieve fibers with typical size of 30 microns. ...

  18. 微生物控制在啤酒生产中的扩展应用%Extended Application of Microbial Control in Beer Production

    Institute of Scientific and Technical Information of China (English)

    张新; 白伟钟

    2014-01-01

    在食品生产行业中,卫生管理一致被各个厂家列为生产质量管理的重点。啤酒作为纯粹培养物发酵的产物,保证纯正清爽是最为重要的。啤酒生产中的污染主要来自空气、水、原料和辅料、接种酵母,设备和管路,包装材料以及各种用具和操作人员等。本文重点阐述了酿造过程中各工序微生物的重要控制点及环境卫生对微生物的重要性。%In the food industry, health management is consistent for all manufacturers as a key production quality management. Beer as a pure culture fermentation product, ensure the pure fresh is the most important. Beer production in the pollution mainly comes from air, water, raw materials and accessories, yeast inoculation, equipment and piping, packaging materials and various utensils and the operator. This paper focuses on the importance of the process of microbial brewing process of critical control points and environmental health team microorganisms

  19. Development beer technology with amaranth flour

    Directory of Open Access Journals (Sweden)

    M. M. Danina

    2016-01-01

    Full Text Available At the present time, the urgent problem is the development of product range of beer and the reduction of production costs. We used amaranth flour: "protein" and "carbohydrate", is designed and experimentally obtained from seeds of amaranth and made available for research "Agros" company (Kaliningrad region. The article discusses the effects of different concentrations of flour on the process of mashing, fermentation and the quality of beer. Prepared in the ratio of light barley malt:amaranth flour 90:10 and 80:20, respectively. Experimental were chosen of mashing barley malt with the addition of flour. The mashing process started with a temperature of 40 or 500C. Cytolytic pause was 30 min, protein-25 min, malt pause was increased up to 30 min. Using 20% of flour in the total grain charge leads to the increase of first wort extract content to 12.2%. By increasing the amount of flour in the grist of grain products increases the saccharification of the mash. The time of saccharification when you make 20% of the "protein" flour and the initial temperature of mashing 500C is 26 minutes, and "carbohydrate" flour -18min., therefore, when developing technology of new beer, from the point of view of reducing the cost of production, it is advisable to use "carbohydrate" amaranth flour in the amount of 20% in the total grain products. We estimated the impact of concentrations used flour on organoleptic indicators of finished beer on a 25 point scale. The aroma of the beer was felt citrus and malt undertones. Total score of beer with 10% amaranth flour is 18 points, and 20% amaranth flour is 20 points.

  20. Pressure-free Conveying System Applies in Beer Production Line%浅谈啤酒瓶无压力输送系统的应用

    Institute of Scientific and Technical Information of China (English)

    潘伟健

    2012-01-01

    In the high speed filling and packaging line, traditional bottle conveying system is easy to cause a blocking phenomenon, and seriously affects the normal production process. In order to improve production efficiency, pressure-free conveying system can be applied here. By studying the bottle flow speed coordinate with the filler speed, the extrusion between beer bottles and the impact of the collision are reduced significantly. Beer bottles transfer to the filler and labeler smoothly and orderly, thereby reducing blocking bottle, fallen-over bottles, and explosive bottles rate, ensures that the number of bottles running to filler and labeler. Practice has proven that compared with the original beer bottle conveyor control systems, pressure-free conveying system can dramatically improve the production efficiency in filling and packaging lines.%在啤酒生产的高速灌装线上,传统的输瓶系统很容易出现倒瓶或堵塞的现象,严重地影响后工序的正常生产。无压力输送控制系统,通过瓶流输送速度与啤酒灌装机和贴标机运行速度的平稳协调,大幅度减少了啤酒瓶间的挤压以及碰撞的冲击力,使啤酒瓶平滑有序地过渡到啤酒灌装机和贴标机,进而降低了卡瓶、倒瓶、爆瓶。实践证明,与原有啤酒瓶输送控制系统相比,运用无压力输送系统可以大大提高包装线的生产效率。

  1. 27 CFR 28.282 - Beer.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Beer. 28.282 Section 28.282 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE... Beer. When beer has been laden on board the aircraft for use as supplies, the customs officer...

  2. Beer City

    Institute of Scientific and Technical Information of China (English)

    2009-01-01

    Shandong Province’s Qingdao is becoming China’s great beer city sicenically located on a peninsula over-looking the Pacific Ocean, Qingdao, |or Tsingtao, is a coastal city soaked in two kinds of foam. One floats in

  3. Shotgun proteome analysis of beer and the immunogenic potential of beer polypeptides.

    Science.gov (United States)

    Picariello, Gianluca; Mamone, Gianfranco; Nitride, Chiara; Addeo, Francesco; Camarca, Alessandra; Vocca, Immacolata; Gianfrani, Carmen; Ferranti, Pasquale

    2012-10-22

    The majority of beer proteins originate from barley (Hordeum vulgare) which is used for brewing. Barley is known to contain celiacogenic gliadin-like prolamins (hordeins) along with other immunogenic proteins which endure malt proteases and the harsh conditions of brewing. In addition, a multitude of peptides that may retain or even amplify the immune-stimulating potential is released in beer because of proteolysis. The comprehensive annotation of the beer proteome is challenged both by the high concentration range of the protein entities and by a severe degree of processing-induced modifications. Overcoming the pitfalls of the classical two-dimensional electrophoresis approach coupled to mass spectrometry (MS), the gel-free shotgun proteomic analysis expanded the current inventory of a popular Italian beer to 33 gene products, including traces of intact B- and D-hordeins and 10 proteins from Saccharomyces spp. The high performance liquid chromatography-electrospray MS/MS peptidomic analysis of the low-molecular weight beer components disclosed a panel of hordein-derived peptides that encrypt gluten-like sequence motifs, potentially harmful to celiacs. The presence of antigliadin IgA-immunoresponsive prolamins was assayed by Western and dot blot using sera of N=4 celiac patients. Gliadin-reactive T-cell lines isolated from the intestine of N=5 celiacs activated an IFN-γ response when challenged with deamidated beer polypeptides.

  4. Determination of cadmium, aluminium, and copper in beer and products used in its manufacture by electrothermal atomic absorption spectrometry.

    Science.gov (United States)

    Viñas, Pilar; Aguinaga, Nerea; López-García, Ignacio; Hernandez-Córdoba, Manuel

    2002-01-01

    Procedures were developed for determining cadmium, aluminium, and copper in beer and the products used in its manufacture by electrothermal atomic absorption spectrometry. Beer samples were injected into the furnace and solid samples were introduced as suspensions after preparation in a medium containing hydrogen peroxide, nitric acid, and ammonium dihydrogen phosphate for cadmium atomization. Calibration was performed with aqueous standards, and characteristic masses and detection limits were, respectively, 1 and 0.3 pg for cadmium, 18 and 5.4 pg for aluminium, and 5.6 and 6.8 pg for copper. Different samples of beer, wort, brewer's yeast, malt, raw grain, and hops were analyzed by the proposed procedures. Cadmium was found in low concentrations (0.001-0.08 microg/g and 0-1.3 ng/mL); copper (3-13 microg/g and 25-137 ng/mL) and aluminium (0.6-9 microg/g and 0.1-2 microg/mL) were found at higher levels. The reliability of the procedure was confirmed by comparing the results obtained with others based on microwave oven sample digestion, and by analyzing several certified reference materials. PMID:12083268

  5. Kosovo beer markets - Consumer preferences and baying behaviour

    OpenAIRE

    Gjonbalaj, M.; I. Miftari; H. Bytyqi; J.Shkodra

    2009-01-01

    This paper analyzes and presents important findings on the consumers buying behaviour and their preferences for beer. The paper also tests whether there is dependency of frequencies buying beer with demographic and economic factors. The data were entered and processed in Statistical Program for Social Sciences (SPSS), while common statistical models have been used for interpretation of results and tested hypotheses. A research was part of the project ‘’Marketing Support of Food Products in Ko...

  6. Beer-oriented Enterprises'Process Information System%面向啤酒企业的生产信息管理系统

    Institute of Scientific and Technical Information of China (English)

    狄俊亮; 杨丽明; 孙文斌; 陈波; 孙彬; 张金保; 孙玉东

    2009-01-01

    This paper puts forward a new process information system which uses information technology and com-puter technology to manage beer business, and set up the basic structure of the system. The paper also established the system model and completed the design of the network structure according to the actual needs of a beer manufacturing plant. The information system uses SQL database, adopts OPC, Modbus and Profibus communication collecting pro-duction data and has a user friendly interface. The results show that the system helped in the improvement of beer business operational efficiency and reduction of materials and energy consumption.%文中提出了利用信息技术与计算机技术管理啤酒企业的新型生产信息管理系统,组建了该管理系统的基本架构,并根据啤酒工厂的实际需求建立了管理系统功能模型,完成了系统网络结构和框架的设计.该系统利用SQL创建基础数据库,采用OPC、Modbus和Profibus通讯方式采集生产现场数据,并具有友好的人机界面.系统实际运行结果表明,该系统对提高啤酒企业的管理效率,降低物耗、能耗具有良好的作用.

  7. New trends in beer flavour compound analysis.

    Science.gov (United States)

    Andrés-Iglesias, Cristina; Montero, Olimpio; Sancho, Daniel; Blanco, Carlos A

    2015-06-01

    As the beer market is steadily expanding, it is important for the brewing industry to offer consumers a product with the best organoleptic characteristics, flavour being one of the key characteristics of beer. New trends in instrumental methods of beer flavour analysis are described. In addition to successfully applied methods in beer analysis such as chromatography, spectroscopy, nuclear magnetic resonance, mass spectrometry or electronic nose and tongue techniques, among others, sample extraction and preparation such as derivatization or microextraction methods are also reviewed.

  8. In vitro ability of beer fermentation residue and yeast-based products to bind aflatoxin B1

    Directory of Open Access Journals (Sweden)

    Fernanda Bovo

    2015-06-01

    Full Text Available This study aimed to verify the in vitro ability of beer fermentation residue (BFR containing Saccharomyces cerevisiae cells and five commercial products that differed in the viability and integrity of S. cerevisiae cells to remove aflatoxin B1 (AFB1 from a citrate-phosphate buffer solution (CPBS. BFR was collected at a microbrewery and prepared by drying and milling. The commercial yeast-based products were as follows: inactive intact yeast cells from beer alcoholic fermentation, inactive intact yeast cells from sugarcane alcoholic fermentation, hydrolyzed yeast cells, yeast cell walls and active yeast cells. Adsorption assays were performed in CPBS spiked with 1.0 μg AFB1/mL at pH 3.0 and 6.0 for a contact time of 60 min at room temperature. Analysis of AFB1 in the samples was performed by high performance liquid chromatography. AFB1 adsorption by the products ranged from 45.5% to 69.4% at pH 3.0 and from 24.0% to 63.8% at pH 6.0. The higher percentages (p 0.05 from commercial products containing inactive intact yeast cells. The results of this trial indicate that the yeast-based products tested, especially the BFR, have potential applications in animal feeds as a suitable biological method for reducing the adverse effects of aflatoxins.

  9. The Chemistry of Beer Instability

    Science.gov (United States)

    Stewart, Graham G.

    2004-01-01

    Brewing of beer, one of the oldest biotechnology industries was one of the earliest processes to be undertaken on commercial basis. Biological instability involves contamination of bacteria, yeast, or mycelia fungi and there is always a risk in brewing that beer can become contaminated by micro-organisms.

  10. Thermal resistance of Saccharomyces yeast ascospores in beers.

    Science.gov (United States)

    Milani, Elham A; Gardner, Richard C; Silva, Filipa V M

    2015-08-01

    The industrial production of beer ends with a process of thermal pasteurization. Saccharomyces cerevisiae and Saccharomyces pastorianus are yeasts used to produce top and bottom fermenting beers, respectively. In this research, first the sporulation rate of 12 Saccharomyces strains was studied. Then, the thermal resistance of ascospores of three S. cerevisiae strains (DSMZ 1848, DSMZ 70487, Ethanol Red(®)) and one strain of S. pastorianus (ATCC 9080) was determined in 4% (v/v) ethanol lager beer. D60 °C-values of 11.2, 7.5, 4.6, and 6.0 min and z-values of 11.7, 14.3, 12.4, and 12.7 °C were determined for DSMZ 1848, DSMZ 70487, ATCC 9080, and Ethanol Red(®), respectively. Lastly, experiments with 0 and 7% (v/v) beers were carried out to investigate the effect of ethanol content on the thermal resistance of S. cerevisiae (DSMZ 1848). D55 °C-values of 34.2 and 15.3 min were obtained for 0 and 7% beers, respectively, indicating lower thermal resistance in the more alcoholic beer. These results demonstrate similar spore thermal resistance for different Saccharomyces strains and will assist in the design of appropriate thermal pasteurization conditions for preserving beers with different alcohol contents. PMID:25996521

  11. Detecting beer intake by unique metabolite patterns

    DEFF Research Database (Denmark)

    Gürdeniz, Gözde; Jensen, Morten Georg; Meier, Sebastian;

    2016-01-01

    Evaluation of health related effects of beer intake is hampered by the lack of accurate tools for assessing intakes (biomarkers). Therefore, we identified plasma and urine metabolites associated with recent beer intake by untargeted metabolomics and established a characteristic metabolite pattern...... representing raw materials and beer production as a qualitative biomarker of beer intake. In a randomized, crossover, single-blinded meal study (MSt1) 18 participants were given one at a time four different test beverages: strong, regular and non-alcoholic beers and a soft drink. Four participants were...... assigned to have two additional beers (MSt2). In addition to plasma and urine samples, test beverages, wort and hops extract were analyzed by UPLC-QTOF. A unique metabolite pattern reflecting beer metabolome, including metabolites derived from beer raw material (i.e. N-methyl tyramine sulfate and the sum...

  12. Importance of tetrahydroiso alpha-acids to the microbiological stability of beer.

    Science.gov (United States)

    Caballero, Isabel; Agut, Montserrat; Armentia, Alicia; Blanco, Carlos A

    2009-01-01

    While beer provides a very stable microbiological environment, a few niche microorganisms are capable of growth in malt, wort, and beer. The production of off-flavors and development of turbidity in the packaged product are due to the growth and metabolic activity of wild yeast, certain lactic acid bacteria (LAB) and anaerobic Gram-negative bacteria. Beer also contains bitter hop compounds, which are toxic to Gram-positive and Gram-negative bacteria, and contribute to preventing the spoilage of this beverage. In the boiling process, the hop alpha-acids (humulones) are isomerized into iso alpha-acids. These products are responsible for the bitter taste of beer, but they also play an essential role in enhancing foam stability. Antibacterial activity of iso alpha-acids and their hydrogenated derivates (rhoiso alpha-acids and tetrahydroiso alpha-acids) in MRS broth and beer have been evaluated against different LAB (Lactobacillus and Pediococcus) for the determination of their beer-stabilizing capabilities. Besides this, we have determined the minimum inhibitory concentration and the bacteriostatic effect of each compound against Pediococcus. We found that tetrahydroiso alpha-acids (added directly to beer during production processes) are the compounds that present the greatest antibacterial activity against the main agents implicated in beer spoilage. PMID:19714985

  13. 27 CFR 25.221 - Voluntary destruction of beer.

    Science.gov (United States)

    2010-04-01

    ... beer. 25.221 Section 25.221 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Voluntary Destruction § 25.221 Voluntary destruction of beer. (a) On brewery premises. (1) A brewer may destroy, at the brewery, beer on which the tax has...

  14. 27 CFR 28.225 - Removals of beer by brewer.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Removals of beer by brewer..., DEPARTMENT OF THE TREASURY LIQUORS EXPORTATION OF ALCOHOL Exportation of Beer With Benefit of Drawback Execution of Claims § 28.225 Removals of beer by brewer. Where a brewer removes taxpaid beer from...

  15. 27 CFR 25.158 - Tax computation for bottled beer.

    Science.gov (United States)

    2010-04-01

    ... bottled beer. 25.158 Section 25.158 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Tax on Beer Determination of Tax § 25.158 Tax computation for bottled beer. Barrel equivalents for various case sizes are as follows: (a) For U.S....

  16. 27 CFR 26.263 - Determination of tax on beer.

    Science.gov (United States)

    2010-04-01

    ... beer. 26.263 Section 26.263 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE... Procedure at Port of Entry From the Virgin Islands § 26.263 Determination of tax on beer. If the certificate prescribed in § 26.205 covers beer, the beer tax will be collected on the basis of the number of barrels...

  17. 27 CFR 25.296 - Record of beer concentrate.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Record of beer concentrate..., DEPARTMENT OF THE TREASURY LIQUORS BEER Records and Reports § 25.296 Record of beer concentrate. (a) Daily records. A brewer who produces concentrate or reconstitutes beer shall maintain daily records...

  18. 27 CFR 25.186 - Record of beer transferred.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Record of beer transferred..., DEPARTMENT OF THE TREASURY LIQUORS BEER Removals Without Payment of Tax Transfer to Another Brewery of Same Ownership § 25.186 Record of beer transferred. (a) Preparation of invoice. When beer is transferred...

  19. Production of freeze-dried yeast culture for the brewing of traditional sorghum beer, tchapalo.

    Science.gov (United States)

    N'Guessan, Florent K; Coulibaly, Hermann W; Alloue-Boraud, Mireille W A; Cot, Marlène; Djè, Koffi Marcellin

    2016-01-01

    Freeze-drying is a well-known dehydration method widely used to preserve microorganisms. In order to produce freeze-dried yeast starter culture for the brewing purpose of African sorghum beer, we tested protective agents (sucrose, glucose, glycerol) in combination with support materials (millet, maize, sorghum, and cassava flours) at 1:1 ratio (v/v). The yeast strains Saccharomyces cerevisiae F 12-7 and Candida tropicalis C 0-7 previously isolated from sorghum beer were used in a mixed culture at a ratio of 2:1 (C. tropicalis/S. cerevisiae). After the freeze-drying, the residual water contents were between 0.78 -2.27%, 0.55 -4.09%, and 0.40-2.61%, respectively, with sucrose, glucose and glycerol. The dried yeasts viabilities were between 4.0% and 10.6%. Among the protective agents used, sucrose was found to be the best protectant giving cell viabilities of 8.4-10.6%. Considering the support materials, millet flour was the best support after drying. When the freeze-dried yeast powders were stored at 4°C and room temperature (25-28°C) for up to 3 months, the survival rates were the highest with cassava flour as the support material.

  20. Production of freeze-dried yeast culture for the brewing of traditional sorghum beer, tchapalo.

    Science.gov (United States)

    N'Guessan, Florent K; Coulibaly, Hermann W; Alloue-Boraud, Mireille W A; Cot, Marlène; Djè, Koffi Marcellin

    2016-01-01

    Freeze-drying is a well-known dehydration method widely used to preserve microorganisms. In order to produce freeze-dried yeast starter culture for the brewing purpose of African sorghum beer, we tested protective agents (sucrose, glucose, glycerol) in combination with support materials (millet, maize, sorghum, and cassava flours) at 1:1 ratio (v/v). The yeast strains Saccharomyces cerevisiae F 12-7 and Candida tropicalis C 0-7 previously isolated from sorghum beer were used in a mixed culture at a ratio of 2:1 (C. tropicalis/S. cerevisiae). After the freeze-drying, the residual water contents were between 0.78 -2.27%, 0.55 -4.09%, and 0.40-2.61%, respectively, with sucrose, glucose and glycerol. The dried yeasts viabilities were between 4.0% and 10.6%. Among the protective agents used, sucrose was found to be the best protectant giving cell viabilities of 8.4-10.6%. Considering the support materials, millet flour was the best support after drying. When the freeze-dried yeast powders were stored at 4°C and room temperature (25-28°C) for up to 3 months, the survival rates were the highest with cassava flour as the support material. PMID:26788308

  1. 基于物联网的啤酒发酵过程温度控制系统设计%Design of Temperature Process Control System of Beer Fermentation Based on Internet of Things

    Institute of Scientific and Technical Information of China (English)

    赵富孟; 陈寿元; 杨泽军

    2012-01-01

    为解决传统发酵控制系统复杂的现场连线的问题,实现在无线环境下对发酵过程参数的有效监控,文中介绍了一种基于物联网的啤酒发酵控制技术.首先分析物联网技术和啤酒发酵大滞后过程,然后设计基于物联网的啤酒发酵控制方案.具体使用CC2430等芯片,组建基于ZigBee协议的无线通讯网络,实现啤酒发酵的自动检测与控制.研究表明,ZigBee无线网络控制结构简单,通信灵活方便,可以使啤酒发酵生产降低投资,减少人力资本,完成发酵过程的优化创收.对于提高啤酒质量打下良好的基础.%In order to solve the complexity field wiring problems of traditional fermentation control system and achieve the effective monitoring about fermentation process parameter in the wireless environment, introduced a beer fermentation control technology based on internet of things. First,analyse internet of things technology and a large hysteresis process of beer fermentation, then design the beer fermentation control program based on internet of things. Use CC2430 chip and so on,set up wireless communication network based on ZigBee protocol to achieve automatic detection and control of beer fermentation. Research shows that the wireless network control structure of ZigBee is simple,the communication is flexible and convenient,it can reduce investment in beer fermentation production and human capital to complete revenue and optimization in the fermentation process. It laies a good foundation for improving the quality of beer.

  2. 27 CFR 25.212 - Beer returned to brewery from which removed.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Beer returned to brewery... TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Beer Returned to Brewery § 25.212 Beer returned to brewery from which removed. If beer on which the tax has been determined or paid is returned...

  3. 27 CFR 25.156 - Determination of tax on keg beer.

    Science.gov (United States)

    2010-04-01

    ... keg beer. 25.156 Section 25.156 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Tax on Beer Determination of Tax § 25.156 Determination of tax on keg beer. (a) In determining the tax on beer removed in kegs, a barrel is regarded as...

  4. 27 CFR 25.157 - Determination of tax on bottled beer.

    Science.gov (United States)

    2010-04-01

    ... bottled beer. 25.157 Section 25.157 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Tax on Beer Determination of Tax § 25.157 Determination of tax on bottled beer. The quantities of bottled beer removed subject to tax shall be computed...

  5. Case study on the combined process ,UASB+CASS for the treatment of beer wastewater%UASB+CASS组合工艺处理啤酒废水工程实例

    Institute of Scientific and Technical Information of China (English)

    李晓婷

    2016-01-01

    Based on the comprehensive analysis of the characteristics of the wastewater from beer production ,combi-ning with the original technology in water treatment stations and a number of practical experiences of similar waste-water plants,it is proposed that the combined process,UASB+CASS,is to be used for the treatment of beer waste-water. The running results show that all the effluent COD,BOD5,SS,and NH3-N can meet the requirements specified in Level l of the Discharge Standard of Pollutants for Beer Industry (GB 19821—2005). The effluent,animal and plant oils,and anionic surfactant can meet the requirements specified in Level l of Integrated Wastewater Discharge Stan-dard(GB 8978—1996). Using the combined process for the treatment of wastewater from beer production is techni-cally and economically feasible.%通过对啤酒生产制作废水特点的综合分析,结合原有污水处理站工艺及多家同类污水站的实践经验,提出采用UASB+CASS组合工艺处理啤酒废水.运行结果表明:出水COD、BOD5、SS、NH3-N均满足《啤酒工业污染物排放标准》(GB 19821—2005)一级标准,出水动植物油、阴离子表面活性剂满足《污水综合排放标准》(GB 8978—1996)一级标准,采用该组合工艺处理啤酒生产废水,在技术和经济上可行.

  6. An application of classical and instrumental methods of analysis in quality control of beer

    Directory of Open Access Journals (Sweden)

    Rajković Miloš B.

    2015-01-01

    Full Text Available In order to control the quality of beer and raw materials for production of beer in Belgrade Beer Industry (BIP, water is analyzed (city, technological and demineralized water. Measurements of pH values indicated the increased pH values in the sample of tehnological water, which had no impact on wort hopping, since the tested samples of wort, young beer and final product had a pH value within the expected range. After processing city water, a sample of tehnological water was found with increased carbonate hardness, which is caused by the increased content of sodium hydrogen carbonate. Analysing the titration alkalinity, titration acidity and buffering power, it was found that the alkalinity was decreasing which is in accordance with the determination of pH values of wort and beer samples (young beer and final product. Analyzing the content of anions and cations in the examined water samples, it has been shown that the concentration of these examinated anions (Cl-, NO3 -, SO4 2- and PO4 3- and cations (NH4 +, Na+, K+, Ca2+, Mg2+ are within the limits prescribed by the Regulations on hygienic safety of drinking water, and thus by the Regulations of quality and other requirements for beer. The contents of anions in wort and beer samples (young beer and final product were determined by ion chromatography method. The contents of sulphate and nitrate ions were within the recommended limits. The concentration of chloride ions was above 150 mg/dm3, which may have an impact on the sensory properties of beer, while changes in the content of phosphate ions were insignificant. [Projekat Ministarstva nauke Republike Srbije, br. III 43009

  7. Fundamentals of beer and hop chemistry

    OpenAIRE

    Denis De Keukeleire

    2000-01-01

    Beer brewing is an intricate process encompassing mixing and further elaboration of four essential raw materials, including barley malt, brewing water, hops and yeast. Particularly hops determine to a great extent typical beer qualities such as bitter taste, hoppy flavour, and foam stability. Conversely, hop-derived bitter acids account for an offending lightstruck flavour, which is formed on exposure of beer to light. These various processes are presented in detail, while due emphasis is pla...

  8. Occurrence of Theaspirane and its Odorant Degradation Products in Hop and Beer.

    Science.gov (United States)

    Scholtes, Caroline; Nizet, Sabrina; Massart, Hadrien; Gerbaux, Pascal; Collin, Sonia

    2015-09-23

    In model oxidized media, six theaspirane-derived compounds were identified by gas chromatography-high resolution mass spectrometry: 4-hydroxy-7,8-dihydro-β-ionone, 6-hydroxy-7,8-dihydro-α-ionone, dihydrodehydro-β-ionone, two monoepoxides, and a derived alcohol. Only 4-hydroxy-7,8-dihydro-β-ionone and dihydrodehydro-β-ionone have been described previously in the literature. Investigation of hop revealed five of these compounds in free form together with theaspirane (especially in the Mosaic variety), while the Citra and Amarillo hop varieties emerged as very interesting for the release of theaspirane, 4-hydroxy-7,8-dihydro-β-ionone, and dihydrodehydro-β-ionone from glucoside precursors. For the first time, theaspirane, 4-hydroxy-7,8-dihydro-β-ionone, 6-hydroxy-7,8-dihydro-α-ionone, and both monoepoxides were found in a fresh commercial top fermentation beer (only theaspirane, 4-hydroxy-7,8-dihydro-β-ionone, and dihydrodehydro-β-ionone have recently been mentioned as Gueuze constituents). PMID:26321162

  9. A Historical Review of the Beer Economy.

    OpenAIRE

    Poelmans, Eline; Swinnen, Jo

    2011-01-01

    This article reviews beer production, consumption and the industrial organization of breweries throughout history. Monasteries were the centers of the beer economy in the early Middle Ages. Innovation and increased demand later induced the growth of commercial breweries. Globalization and scientific discoveries transformed the beer industry and increased competition from the 16th through the 19th century. The 20th century was characterized by dramatic (domestic and international) consolidatio...

  10. The use of enzymes for beer brewing

    NARCIS (Netherlands)

    Donkelaar, van Laura H.G.; Mostert, Joost; Zisopoulos, Filippos K.; Boom, Remko M.; Goot, van der Atze Jan

    2016-01-01

    The exergetic performance of beer produced by the conventional malting and brewing process is compared with that of beer produced using an enzyme-assisted process. The aim is to estimate if the use of an exogenous enzyme formulation reduces the environmental impact of the overall brewing process. Th

  11. Discussion on index system of corn starch for beer production%啤酒生产用玉米淀粉指标体系的探讨

    Institute of Scientific and Technical Information of China (English)

    孙军勇; 徐凤; 陆健

    2011-01-01

    In recent years,corn starch was used more and more widely as adjunct in Chinese beer industry.But there were no corn starch quality standards specifically for beer production.The indices having a greater impact on beer production such as sulfur dioxide,acidity,fat,fineness etc.in the national standard GB/T 8885-2008 edible corn starch were discussed,and also the indices without existing in the standard such as smell,pH value,fatty acid value,extract etc.were also discussed.And the significance of determination of these indices for beer production was highlighted,the shortcoming of the standard used in the beer industry was pointed out.Finally,the future of the production of corn starch specifically for beer production was prospected.%近年来,玉米淀粉作为辅料在我国啤酒行业的应用越来越广泛。但目前没有专门针对啤酒生产用玉米淀粉的质量标准。大多数啤酒企业都参照国家标准GB/T8885-2008食用玉米淀粉的规定执行。对该标准中对啤酒生产影响较大的指标如二氧化硫、酸度、脂肪、细度等;以及该标准中没有做规定,但啤酒酿造又有特殊要求的指标如气味、pH、脂肪酸值、浸出率等进行了探讨。阐述了上述指标的检测对啤酒生产的指导意义,指出了该标准应用于啤酒行业的不足。最后对今后啤酒生产用玉米淀粉的发展作了展望。

  12. Chemical-analytical and sensory characterisation of kettle hoppy aroma of beer

    OpenAIRE

    Praet, Tatiana

    2016-01-01

    Hops constitute an indispensable raw material for beer production. The hop essential oil (-derived) volatiles are at the origin of the highly desired hoppy aroma of beer. (Bio)chemical transformations and losses during the brewing process alter the hop oil volatile fingerprint, resulting in hoppy aroma in beer that is clearly different from the aroma of the hops. Nevertheless, the nature of hoppy aroma is up-to-date far from understood. Especially ‘noble kettle hop’ aroma, which is a typical ...

  13. Production of bacterial cellulose by Gluconacetobacter hansenii CGMCC 3917 using only waste beer yeast as nutrient source.

    Science.gov (United States)

    Lin, Dehui; Lopez-Sanchez, Patricia; Li, Rui; Li, Zhixi

    2014-01-01

    In order to improve the use of waste beer yeast (WBY) for bacterial cellulose production by Gluconacetobacter hansenii CGMCC 3917, a two-step pre-treatment was designed. First WBY was treated by 4 methods: 0.1M NaOH treatment, high speed homogenizer, ultrasonication and microwave treatment followed by hydrolysis (121°C, 20 min) under mild acid condition (pH 2). The optimal pre-treatment conditions were evaluated by the reducing sugar yield after hydrolysis. 15% WBY treated by ultrasonication for 40 min had the highest reducing sugar yield (29.19%), followed by NaOH treatment (28.98%), high speed homogenizer (13.33%) and microwaves (13.01%). Treated WBY hydrolysates were directly supplied as only nutrient source for BC production. A sugar concentration of 3% WBY hydrolysates treated by ultrasonication gave the highest BC yield (7.02 g/L), almost 6 times as that from untreated WBY (1.21 g/L). Furthermore, the properties of the BC were as good as those obtained from the conventional chemical media.

  14. Beer identity in Denmark

    DEFF Research Database (Denmark)

    Mejlholm, Ole; Martens, M.

    2006-01-01

    In this study a sensory profiling and a consumer test including 10 commercially Danish beers were conducted. The 10 beer samples covered four types of beer namely; lager, strong lager, ale and wheat beer, representing both new and more established beers on the Danish market. A trained panel...... consisting of nine panellists completed the sensory profiling using the following attributes; colour, body, bitter, carbonation, alcohol, fruity, floral, spicy and grainy/roasted. All attributes discriminated significantly between the beer samples. Lager beers were mainly described by the attributes grainy....../roasted, bitter, alcohol and carbonation whereas the attributes fruity, spicy, body and floral primarily described the ale and wheat beers. Consumers tasted the same 10 beers in a hedonic test (affective response) and in an appropriateness test (cognitive-contextual response). Partial least squares regression...

  15. Nonlinear dynamic phenomena in the beer model

    DEFF Research Database (Denmark)

    Mosekilde, Erik; Laugesen, Jakob Lund

    2007-01-01

    The production-distribution system or "beer game" is one of the most well-known system dynamics models. Notorious for the complex dynamics it produces, the beer game has been used for nearly five decades to illustrate how structure generates behavior and to explore human decision making. Here we...

  16. Drink beer to save the planet

    Directory of Open Access Journals (Sweden)

    Lauren Barfield

    2009-09-01

    Full Text Available This student poster display example considers the ethics of the marketing of the “Cascade Green” beer inAustralia. Issues considered include the ethics of marketing beer, the environmental impacts of the beersmarketing and packaging and a reflection upon the societal impacts of the product.

  17. CORROSION RESISTANCE OF ALUMINUM CANS IN CONTACT WITH BEER

    Directory of Open Access Journals (Sweden)

    Luiza Esteves

    2015-07-01

    Full Text Available Aluminum cans with an organic coating are used in Brazil as packaging for carbonated beverages (soft drinks, beer, which act as electrolyte solutions. These electrolytes, in contact with the inner metal can, initiate a corrosion process of aluminum. The presence of metallic ions can change the flavor of the beverage, compromising the product quality. This work aims to evaluate the corrosion resistance of aluminum in beer environment using the technique of Electrochemical Impedance Spectroscopy (EIS. The Scanning Electron Microscopy (SEM and the Energy Dispersive Spectroscopy (EDS were used to evaluate the metal surface. Two batches with different coating thickness were analyzed for the same date of manufacture. The electrolyte resistance and the aluminum charge transfer resistance in beer varied depending on the batch analyzed.

  18. Kosovo beer markets - Consumer preferences and baying behaviour

    Directory of Open Access Journals (Sweden)

    M. Gjonbalaj

    2009-12-01

    Full Text Available This paper analyzes and presents important findings on the consumers buying behaviour and their preferences for beer. The paper also tests whether there is dependency of frequencies buying beer with demographic and economic factors. The data were entered and processed in Statistical Program for Social Sciences (SPSS, while common statistical models have been used for interpretation of results and tested hypotheses. A research was part of the project ‘’Marketing Support of Food Products in Kosovo’’ which was founded by European Agency for Reconstruction. The aim of this project was to support Kosovo producers of food industry by offering them relevant information on beer market, consumers buying behaviour and their preferences.

  19. 27 CFR 28.295 - Exception for export of beer.

    Science.gov (United States)

    2010-04-01

    ... beer. 28.295 Section 28.295 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE... Alternate Procedures § 28.295 Exception for export of beer. The provisions of this subpart do not apply in the case of beer when the exporter or claimant obtains proof of exportation other than...

  20. 27 CFR 31.33 - Retail dealer in beer.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Retail dealer in beer. 31... Classified § 31.33 Retail dealer in beer. (a) General. Except as otherwise provided in paragraph (b) of this section, every person who sells or offers for sale beer, but not distilled spirits or wines, to any...

  1. 27 CFR 31.34 - Wholesale dealer in beer.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Wholesale dealer in beer... Classified § 31.34 Wholesale dealer in beer. (a) General. Except as otherwise provided in paragraph (b) of this section, every person who sells or offers for sale beer, but not distilled spirits or wines,...

  2. 27 CFR 26.68 - Bond, Form 2898-Beer.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Bond, Form 2898-Beer. 26... Liquors and Articles in Puerto Rico Bonds § 26.68 Bond, Form 2898—Beer. Where a brewer intends to withdraw, for purpose of shipment to the United States, beer of Puerto Rican manufacture from bonded storage...

  3. Model construction for quality of beer and brewing process using FNN; FNN wo mochiita biru hinshitsu to jozo kotei no moderuka

    Energy Technology Data Exchange (ETDEWEB)

    Noguchi, H.; Hanai, T.; Takahashi, W.; Honda, H.; Kobayashi, T. [Nagoya Univ., Nagoya (Japan). Dept. of Biotechnology; Ichii, T.; Tanikawa, M.; Masuoka, S. [KIRIN Brewery Corp., Tokyo (Japan). Research Laboratory for New Product

    1999-09-10

    Models for sensory evaluation of beer and the beer brewing process were constructed using a fuzzy neural network (FNN). A new method for optimal model selection using a genetic algorithm and a SWEEP operator method was compared with a conventional method using the parameter increasing method. As the result, the new method was useful for the optimal model selection by simplifying the model structure, improving the reliability of fuzzy rules, and accelerating the calculation speed (about 10 times as fast as conventional method) for constructing the model with high accuracy. The percentage of correct answers of the sensory evaluation model is 92 %. The important variables are selected as the input variables, and the obtained fuzzy rules in modeling coincide well with knowledge data bases acquired by process operators, and it is proven that the obtained FNN models are adequate. (author)

  4. Metabolic strategies of beer spoilage lactic acid bacteria in beer.

    Science.gov (United States)

    Geissler, Andreas J; Behr, Jürgen; von Kamp, Kristina; Vogel, Rudi F

    2016-01-01

    Beer contains only limited amounts of readily fermentable carbohydrates and amino acids. Beer spoilage lactic acid bacteria (LAB) have to come up with metabolic strategies in order to deal with selective nutrient content, high energy demand of hop tolerance mechanisms and a low pH. The metabolism of 26 LAB strains of 6 species and varying spoilage potentialwas investigated in order to define and compare their metabolic capabilities using multivariate statistics and outline possible metabolic strategies. Metabolic capabilities of beer spoilage LAB regarding carbohydrate and amino acids did not correlate with spoilage potential, but with fermentation type (heterofermentative/homofermentative) and species. A shift to mixed acid fermentation by homofermentative (hof) Pediococcus claussenii and Lactobacillus backii was observed as a specific feature of their growth in beer. For heterofermentative (hef) LAB a mostly versatile carbohydrate metabolism could be demonstrated, supplementing the known relevance of organic acids for their growth in beer. For hef LAB a distinct amino acid metabolism, resulting in biogenic amine production, was observed, presumably contributing to energy supply and pH homeostasis.

  5. Metabolic strategies of beer spoilage lactic acid bacteria in beer.

    Science.gov (United States)

    Geissler, Andreas J; Behr, Jürgen; von Kamp, Kristina; Vogel, Rudi F

    2016-01-01

    Beer contains only limited amounts of readily fermentable carbohydrates and amino acids. Beer spoilage lactic acid bacteria (LAB) have to come up with metabolic strategies in order to deal with selective nutrient content, high energy demand of hop tolerance mechanisms and a low pH. The metabolism of 26 LAB strains of 6 species and varying spoilage potentialwas investigated in order to define and compare their metabolic capabilities using multivariate statistics and outline possible metabolic strategies. Metabolic capabilities of beer spoilage LAB regarding carbohydrate and amino acids did not correlate with spoilage potential, but with fermentation type (heterofermentative/homofermentative) and species. A shift to mixed acid fermentation by homofermentative (hof) Pediococcus claussenii and Lactobacillus backii was observed as a specific feature of their growth in beer. For heterofermentative (hef) LAB a mostly versatile carbohydrate metabolism could be demonstrated, supplementing the known relevance of organic acids for their growth in beer. For hef LAB a distinct amino acid metabolism, resulting in biogenic amine production, was observed, presumably contributing to energy supply and pH homeostasis. PMID:26398285

  6. The Design of Beer Detection Device in Many Processes Based on PLC Control%基于PLC控制的多工位啤酒成品检测装置的设计

    Institute of Scientific and Technical Information of China (English)

    张宪栋

    2015-01-01

    This paper presents a multi station finished detection device for the beer filling production line, Using PLC controlling, machine vision, optical imaging, X -ray imaging and digital image processing and other fields of technology, acquires the full range of detecting information of the beer bottle, identify the various types of defects, pick out the unqualified products automatically from the production line. This paper mainly introduces the selection of mechanical transmission scheme of the finished beer detection device, focuses on the hardware structure design and PLC software design of the mechanically-driven control unit, the position trigger control unit and the defectives picking out control unit in the electrical control system.%本文提出一种用于啤酒灌装生产线的多工位啤酒成品检测装置,采用PLC控制、机器视觉、光学成像、X射线成像和数字图像处理等多学科领域技术,获取啤酒瓶体的全方位检测信息,识别出各类型次品情况,自动把不合格产品分离出生产线。本文主要介绍了啤酒成品检测装置机械传动方案的选择,重点阐述检测装置电气控制系统中机械传动控制单元、位置触发控制单元和次品剔除控制单元的硬件结构设计及PLC软件设计。

  7. Identification of a Protein with Antioxidant Activity that is Important for the Protection against Beer Ageing

    Directory of Open Access Journals (Sweden)

    Vincent J. Higgins

    2011-09-01

    Full Text Available This study was carried out with fresh Australian lager beer which was sampled directly off the production line, the same samples aged for 12 weeks at 30 °C, and the vintage beer which was kept at 20 °C for 5 years. Characteristic Australian lager flavour was maintained in the fresh and vintage beers but was lost in the aged beer. Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE and free thiol group labelling analyses of beer proteins found that this flavour stability correlated with the presence of an unknown 10 kilodaltons (kDa protein with a higher level of free thiols. The protein was purified by size-exclusion chromatography, then peptide sequencing and database matching identified it as the barley lipid transfer protein (LTP1. Further characterisation using diphenylpicrylhydrazyl (DPPH free radical scavenging and a Saccharomyces cerevisiae-based antioxidant screening assay demonstrated that the LTP1 protein was active in DPPH reduction and antioxidant activity. The absence of free thiol in the aged beer indicates that the thiol functional groups within the LTP1 protein were saturated and suggests that it is important in the flavour stability of beer by maintaining reduction capacity during the ageing process.

  8. Identification of a protein with antioxidant activity that is important for the protection against beer ageing.

    Science.gov (United States)

    Wu, Ming J; Clarke, Frank M; Rogers, Peter J; Young, Paul; Sales, Narelle; O'Doherty, Patrick J; Higgins, Vincent J

    2011-01-01

    This study was carried out with fresh Australian lager beer which was sampled directly off the production line, the same samples aged for 12 weeks at 30 °C, and the vintage beer which was kept at 20 °C for 5 years. Characteristic Australian lager flavour was maintained in the fresh and vintage beers but was lost in the aged beer. Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) and free thiol group labelling analyses of beer proteins found that this flavour stability correlated with the presence of an unknown 10 kilodaltons (kDa) protein with a higher level of free thiols. The protein was purified by size-exclusion chromatography, then peptide sequencing and database matching identified it as the barley lipid transfer protein (LTP1). Further characterisation using diphenylpicrylhydrazyl (DPPH) free radical scavenging and a Saccharomyces cerevisiae-based antioxidant screening assay demonstrated that the LTP1 protein was active in DPPH reduction and antioxidant activity. The absence of free thiol in the aged beer indicates that the thiol functional groups within the LTP1 protein were saturated and suggests that it is important in the flavour stability of beer by maintaining reduction capacity during the ageing process.

  9. Structure, dynamics and directions of changes on the world beer market

    OpenAIRE

    Zbigniew Gołaś; Mariusz Ścibek

    2009-01-01

    The report shows the results of analysis of a structure and dynamics of changes in the world beer market. In the article there are analysed production and sale of beer, the beer foreign trade, brands and consumption of beer in years 1999-2004. The research carried out shows that Europe plays the major role in the world beer production, it is the region of the biggest beer tradition in the world. However, the market leader position belongs to China, which in case of beer production has already...

  10. Design of Beer Fermentation Process Control System Based on PLC%基于PLC的啤酒发酵监控系统设计

    Institute of Scientific and Technical Information of China (English)

    曾燕飞

    2012-01-01

    In this paper, the technical process and the design program based on PLC and configuration software of beer fermentation control system were introduced. On-the-spot data such as temperature etc. could be collected and processed by using PLC and its expansion module in the design program. At the same time, the simulation platform of beer fermentation temperature control system based on W1NCC had been constructed. And the simulation platform could realize automated tracing, monitoring and control of beer fermentation temperature.%简述了啤酒发酵控制系统的工艺流程;介绍了一种基于PLC和组态软件的啤酒发酵控制系统设计方案,该方案利用PLC及其扩展模块,实时处理现场采集的温度等模拟数据信号,利用WINCC搭建了啤酒发酵温度控制的仿真平台;设计的控制系统能对啤酒发酵温度进行自动跟踪与监控。

  11. EFFECT OF KIESELGUHR FILTRATION ON OPTICAL PROPERTIES OF BEER

    Directory of Open Access Journals (Sweden)

    Helena Frančáková

    2013-02-01

    Full Text Available Looks of beer is an important factor which is associated with high clarity. Clarity of beer is a basic precondition of its good marketability and consumer satisfaction. Beer filtration is ideal tool to create required optical properties. There is a high accent on this operation in brewery and minibrewery. The process of filtering removes unwanted haze-active substances in order to increase clarity and overall stability of beer. Objective method to expressing clarity of beer is nephelometric determination of turbidity, which is highly sensitive and achieved by reliable results directly in the units used to express the turbidity values in beer. The objective of our study was to measure haze before and after filtration in various types of beer with different length of lagering. Kieselguhr was used as filtration material. Haze of beer was measured by haze meter in determination under 2 angles and values were expressed in European Brewery Convention units directly.

  12. Long-Term n-Caproic Acid Production from Yeast-Fermentation Beer in an Anaerobic Bioreactor with Continuous Product Extraction.

    Science.gov (United States)

    Ge, Shijian; Usack, Joseph G; Spirito, Catherine M; Angenent, Largus T

    2015-07-01

    Multifunctional reactor microbiomes can elongate short-chain carboxylic acids (SCCAs) to medium-chain carboxylic acids (MCCAs), such as n-caproic acid. However, it is unclear whether this microbiome biotechnology platform is stable enough during long operating periods to consistently produce MCCAs. During a period of 550 days, we improved the operating conditions of an anaerobic bioreactor for the conversion of complex yeast-fermentation beer from the corn kernel-to-ethanol industry into primarily n-caproic acid. We incorporated and improved in-line, membrane liquid-liquid extraction to prevent inhibition due to undissociated MCCAs at a pH of 5.5 and circumvented the addition of methanogenic inhibitors. The microbiome accomplished several functions, including hydrolysis and acidogenesis of complex organic compounds and sugars into SCCAs, subsequent chain elongation with undistilled ethanol in beer, and hydrogenotrophic methanogenesis. The methane yield was 2.40 ± 0.52% based on COD and was limited by the availability of carbon dioxide. We achieved an average n-caproate production rate of 3.38 ± 0.42 g L(-1) d(-1) (7.52 ± 0.94 g COD L(-1) d(-1)) with an n-caproate yield of 70.3 ± 8.81% and an n-caproate/ethanol ratio of 1.19 ± 0.15 based on COD for a period of ∼55 days. The maximum production rate was achieved by increasing the organic loading rates in tandem with elevating the capacity of the extraction system and a change in the complex feedstock batch. PMID:25941741

  13. Evaluation of the glycoside hydrolase activity of a Brettanomyces strain on glycosides from sour cherry (Prunus cerasus L.) used in the production of special fruit beers.

    Science.gov (United States)

    Daenen, Luk; Sterckx, Femke; Delvaux, Freddy R; Verachtert, Hubert; Derdelinckx, Guy

    2008-11-01

    The glycoside hydrolase activity of Saccharomyces cerevisiae and Brettanomyces custersii was examined on sour cherry (Prunus cerasus L.) glycosides with bound volatile compounds. Refermentations by the beta-glucosidase-negative S. cerevisiae strains LD25 and LD40 of sour cherry juice-supplemented beer demonstrated only a moderate increase of volatiles. In contrast, the beta-glucosidase-positive B. custersii strain LD72 showed a more pronounced activity towards glycosides with aliphatic alcohols, aromatic compounds and terpenoid alcohols. Important contributors to sour cherry aroma such as benzaldehyde, linalool and eugenol were released during refermentation as shown by analytical tools. A gradually increasing release was observed during refermentations by B. custersii when whole sour cherries, sour cherry pulp or juice were supplemented in the beer. Refermentations with whole sour cherries and with sour cherry stones demonstrated an increased formation of benzyl compounds. Thus, amygdalin was partially hydrolysed, and a large part of the benzaldehyde formed was mainly reduced to benzyl alcohol and some further esterified to benzyl acetate. These findings demonstrate the importance and interesting role of certain Brettanomyces species in the production of fruit lambic beers such as 'Kriek'. PMID:18673394

  14. 27 CFR 27.75 - Samples of distilled spirits, wine, and beer for quality control purposes.

    Science.gov (United States)

    2010-04-01

    ... spirits, wine, and beer for quality control purposes. 27.75 Section 27.75 Alcohol, Tobacco Products and... DISTILLED SPIRITS, WINES, AND BEER General Requirements Exemptions § 27.75 Samples of distilled spirits, wine, and beer for quality control purposes. Samples of distilled spirits, wine, and beer in...

  15. 27 CFR 25.223 - Destruction of beer off brewery premises.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Destruction of beer off... TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Voluntary Destruction § 25.223 Destruction of beer off brewery premises. (a) Destruction without supervision. A brewer may destroy beer...

  16. 27 CFR 26.105 - Prepayment of tax-release of beer.

    Science.gov (United States)

    2010-04-01

    ... of beer. 26.105 Section 26.105 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND... ISLANDS Taxpayment of Liquors and Articles in Puerto Rico Beer § 26.105 Prepayment of tax—release of beer. (a) Action by brewer. Where the beer is to be withdrawn from bonded storage after payment of...

  17. 27 CFR 25.192 - Removal of sour or damaged beer.

    Science.gov (United States)

    2010-04-01

    ... beer. 25.192 Section 25.192 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Removals Without Payment of Tax Removal of Beer Unfit for Beverage Use § 25.192 Removal of sour or damaged beer. (a) Containers. The brewer shall remove sour...

  18. 27 CFR 31.152 - Requirements as to wines and beer.

    Science.gov (United States)

    2010-04-01

    ... and beer. 31.152 Section 31.152 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND... Dealers' Records and Reports § 31.152 Requirements as to wines and beer. Every wholesale dealer in liquors who receives wines, or wines and beer, and every wholesale dealer in beer must keep at the...

  19. 27 CFR 31.75 - Dealer in beer and dealer in liquors at the same location.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Dealer in beer and dealer... Subject to Registration § 31.75 Dealer in beer and dealer in liquors at the same location. Any person who registers as a wholesale dealer in beer or retail dealer in beer and who thereafter begins to sell...

  20. 27 CFR 25.213 - Beer returned to brewery other than that from which removed.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Beer returned to brewery... AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Beer Returned to Brewery § 25.213 Beer returned to brewery other than that from which removed. (a) Refund or adjustment of...

  1. Application of β-glucanase in beer production%β-葡聚糖酶在啤酒生产中的应用研究

    Institute of Scientific and Technical Information of China (English)

    毕静

    2011-01-01

    The residue of p-glucanase in endosperm cells can influence the beer's quality. The effect of addition of P-glucanase on the saccharificaion process were investigated through analyzing the wort composition, fermentation broth, filteration wort and beer's shelf life. The final results indicated that p-glucanase can effectively degrade the (J-glucan and impove the beer quality.%针对大麦胚乳细胞中的β-葡聚糖残留会影响啤酒的质量,进行了在糖化阶段添加β-葡聚糖酶的试验,通过头号麦汁过滤情况比较、麦汁组分的分析、发酵液相关指标对比分析、发酵液过滤情况的分析和成品啤酒保质期试验,结果表明:β-葡聚糖酶对β-葡聚糖的降解效果是非常理想和显著的,可增加啤酒产量,改善啤酒质量.

  2. Biopolymers production with carbon source from the wastes of a beer brewery industry

    Science.gov (United States)

    Wong, Phoeby Ai Ling

    The main purpose of this study was to assess the potential and feasibility of malt wastes, and other food wastes, such as soy wastes, ice-cream wastes, confectionery wastes, vinegar wastes, milk waste and sesame oil, in the induction of biosynthesis of PHA, in the cellular assembly of novel PHA with improved physical and chemical properties, and in the reduction of the cost of PHA production. In the first part of the experiments, a specific culture of Alcaligenes latus DSM 1124 was selected to ferment several types of food wastes as carbon sources into biopolymers. In addition, the biopolymer production, by way of using malt waste, of microorganisms from municipal activated sludge was also investigated. In the second part, the experiments focused on the synthesis of biopolymer with a higher molecular mass via the bacterial strain, which was selected and isolated from sesame oil, identified as Staphylococcus epidermidis . Molecular weight and molecular weight distribution of PHB were studied by GPC. Molecular weight of PHB produced from various types of food wastes by Alcaligenes latus was higher than using synthetic sucrose medium as nutrient, however, it resulted in the reverse by Staphylococcus epidermidis. Thermal properties of biopolymers were studied by DSC and TG. Using malt wastes as nutrients by Alcaligenes latus gave a higher melting temperature. Using sucrose, confectionery and sesame oil as nutrients by Staphylococcus epidermidis gave higher melting temperature. Optimization was carried out for the recovery of microbial PHB from Alcaligenes latus. Results showed that molecular weight can be controlled by changing the hypochlorite concentration, the ratio of chloroform to hypochlorite solution and the extraction time. In addition, the determination of PHB content by thermogravimetric analysis method with wet cell was the first report in our study. (Abstract shortened by UMI.)

  3. Utilization of bagasse from the beer industry in clay brick production for building

    Directory of Open Access Journals (Sweden)

    Martínez, M. L.

    2012-06-01

    Full Text Available This study analyzes bricks manufactured from bagasse, a by-product of the brewing industry. Raw materials (clay and bagasse were characterized to determine their chemical composition, mineralogical composition and thermal behaviour. Mixtures were prepared with amounts of 0, 2.5, 5, 7.5 and 10 wt% of bagasse incorporated into the clay body. Rectangular test pieces were obtained by application of 54.5 MPa pressure, they were dried at 110 °C and fired at 950 ºC in a laboratory furnace for 1 hour. Ceramic properties related to weight loss on ignition, linear shrinkage, bulk and absolute density, water absorption, water suction and compressive strength were analyzed in order to evaluate the suitability of using this wastes in ceramic matrix to the production of building bricks. The results indicate that the incorporation of the bagasse decreases the absolute and bulk density, increases the water absorption and reduces the compressive strength of the brick.

    Este estudio analiza ladrillos fabricados a partir de bagazo, un subproducto del sector cervecero. Las materias primas (arcilla y bagazo fueron caracterizadas para determinar la composición química, la composición mineralógica y el comportamiento térmico. Las mezclas fueron preparadas adicionando cantidades del 0; 2,5; 5; 7,5 y 10 % en peso de bagazo a la arcilla. Se obtuvieron piezas rectangulares por aplicación de una presión de 54,5 MPa, secadas a 110 ºC y sinterizadas a 950 ºC en un horno mufla durante 1 hora. Las propiedades cerámicas relativas a la pérdida de peso por calcinación, contracción lineal, densidad aparente, densidad absoluta, absorción de agua, succión del agua y resistencia a la compresión, fueron analizadas para evaluar la conveniencia de utilizar estos residuos en matrices cerámicas para la producción de ladrillos para construcción. Los resultados indican que, la incorporación de bagazo disminuye las densidades aparente y absoluta, incrementa la

  4. Immobilized cell technology in beer brewing: Current experience and results

    Directory of Open Access Journals (Sweden)

    Leskošek-Čukalov Ida J.

    2005-01-01

    Full Text Available Immobilized cell technology (ICT has been attracting continual attention in the brewing industry over the past 30 years. Some of the reasons are: faster fermentation rates and increased volumetric productivity, compared to those of traditional beer production based on freely suspended cells, as well as the possibility of continuous operation. Nowadays, ICT technology is well established in secondary fermentation and alcohol- free and low-alcohol beer production. In main fermentation, the situation is more complex and this process is still under scrutiny on both the lab and pilot levels. The paper outlines the most important ICT processes developed for beer brewing and provides an overview of carrier materials, bioreactor design and examples of their industrial applications, as well as some recent results obtained by our research group. We investigated the possible applications of polyvinyl alcohol in the form of LentiKats®, as a potential porous matrices carrier for beer fermentation. Given are the results of growth studies of immobilized brewer's yeast Saccharomyces uvarum and the kinetic parameters obtained by using alginate microbeads with immobilized yeast cells and suspension of yeast cells as controls. The results indicate that the immobilization procedure in LentiKat® carriers has a negligible effect on cell viability and growth. The apparent specific growth rate of cells released in medium was comparable to that of freely suspended cells, implying preserved cell vitality. A series of batch fermentations performed in shaken flasks and an air-lift bioreactor indicated that the immobilized cells retained high fermentation activity. The full attenuation in green beer was reached after 48 hours in shaken flasks and less than 24 hours of fermentation in gas-lift bioreactors.

  5. Statistical analysis of beer consumption preferences

    OpenAIRE

    Pospíšilová, Helena

    2013-01-01

    This thesis deals with the statistical analysis of consumer behavior in the area of beer consumption. It aims to identify consumers’ preferences, which can significantly influence the level of their consumption. The thesis is divided into two parts. The first part focuses on the theoretical basis for defining the basic concepts of marketing, marketing research and survey. It further investigates the history of beer production, technology of production, the current situation and the structure ...

  6. Physics of beer tapping

    CERN Document Server

    Rodriguez-Rodriguez, Javier; Fuster, Daniel

    2014-01-01

    The popular bar prank known in colloquial English as {\\em beer tapping} consists in hitting the top of a beer bottle with a solid object, usually another bottle, to trigger the foaming over of the former within a few seconds. Despite the trick being known for long time, to the best of our knowledge, the phenomenon still lacks scientific explanation. Although it seems natural to think that shock-induced cavitation enhances the diffusion of CO$_2$ from the supersaturated bulk liquid into the bubbles by breaking them up, the subtle mechanism by which this happens remains unknown. Here we show that the overall foaming-over process can be divided into three stages where different physical phenomena take place in different time-scales, namely: bubble-collapse (or cavitation) stage, diffusion-driven stage and buoyancy-driven stage. In the bubble-collapse stage, the impact generates a train of expansion-compression waves in the liquid that leads to the fragmentation of pre-existing gas cavities. Upon bubble fragmenta...

  7. Silicon production process evaluations

    Science.gov (United States)

    1982-01-01

    Chemical engineering analyses involving the preliminary process design of a plant (1,000 metric tons/year capacity) to produce silicon via the technology under consideration were accomplished. Major activities in the chemical engineering analyses included base case conditions, reaction chemistry, process flowsheet, material balance, energy balance, property data, equipment design, major equipment list, production labor and forward for economic analysis. The process design package provided detailed data for raw materials, utilities, major process equipment and production labor requirements necessary for polysilicon production in each process.

  8. Foaming in stout beers

    Science.gov (United States)

    Lee, W. T.; Devereux, M. G.

    2011-10-01

    We review the differences between bubble formation in champagne and other carbonated drinks, and stout beers which contain a mixture of dissolved nitrogen and carbon dioxide. The presence of dissolved nitrogen in stout beers gives them several properties of interest to connoisseurs and physicists. These remarkable properties come at a price: stout beers do not foam spontaneously and special technology, such as the widgets used in cans, is needed to promote foaming. Nevertheless, the same mechanism, nucleation by gas pockets trapped in cellulose fibers, responsible for foaming in carbonated drinks is active in stout beers, but at an impractically slow rate. This gentle rate of bubble nucleation makes stout beers an excellent model system for investigating the nucleation of gas bubbles. The equipment needed is modest, putting such experiments within reach of undergraduate laboratories. We also consider the suggestion that a widget could be constructed by coating the inside of a beer can with cellulose fibers.

  9. Foaming in stout beers

    CERN Document Server

    Lee, W T

    2011-01-01

    We review the differences between bubble formation in champagne and other carbonated drinks, and stout beers which contain a mixture of dissolved nitrogen and carbon dioxide. The presence of dissolved nitrogen in stout beers gives them a number of properties of interest to connoisseurs and physicists. These remarkable properties come at a price: stout beers do not foam spontaneously and special technology, such as the widgets used in cans, is needed to promote foaming. Nevertheless the same mechanism, nucleation by gas pockets trapped in cellulose fibres, responsible for foaming in carbonated drinks is active in stout beers, but at an impractically slow rate. This gentle rate of bubble nucleation makes stout beers an excellent model system for the scientific investigation of the nucleation of gas bubbles. The equipment needed is very modest, putting such experiments within reach of undergraduate laboratories. Finally we consider the suggestion that a widget could be constructed by coating the inside of a beer...

  10. Foaming in stout beers

    OpenAIRE

    Lee, W T; Devereux, M. G.

    2011-01-01

    We review the differences between bubble formation in champagne and other carbonated drinks, and stout beers which contain a mixture of dissolved nitrogen and carbon dioxide. The presence of dissolved nitrogen in stout beers gives them a number of properties of interest to connoisseurs and physicists. These remarkable properties come at a price: stout beers do not foam spontaneously and special technology, such as the widgets used in cans, is needed to promote foaming. Nevertheless the same m...

  11. The yeast Saccharomyces cerevisiae- the main character in beer brewing.

    Science.gov (United States)

    Lodolo, Elizabeth J; Kock, Johan L F; Axcell, Barry C; Brooks, Martin

    2008-11-01

    Historically, mankind and yeast developed a relationship that led to the discovery of fermented beverages. Numerous inventions have led to improved technologies and capabilities to optimize fermentation technology on an industrial scale. The role of brewing yeast in the beer-making process is reviewed and its importance as the main character is highlighted. On considering the various outcomes of functions in a brewery, it has been found that these functions are focused on supporting the supply of yeast requirements for fermentation and ultimately to maintain the integrity of the product. The functions/processes include: nutrient supply to the yeast (raw material supply for brewhouse wort production); utilities (supply of water, heat and cooling); quality assurance practices (hygiene practices, microbiological integrity measures and other specifications); plant automation (vessels, pipes, pumps, valves, sensors, stirrers and centrifuges); filtration and packaging (product preservation until consumption); distribution (consumer supply); and marketing (consumer awareness). Considering this value chain of beer production and the 'bottle neck' during production, the spotlight falls on fermentation, the age-old process where yeast transforms wort into beer.

  12. Qualitative determination of β-acids and their transformation products in beer and hop using HR/AM-LC-MS/MS.

    Science.gov (United States)

    Dušek, Martin; Olšovská, Jana; Krofta, Karel; Jurková, Marie; Mikyška, Alexandr

    2014-08-01

    Hops represent an important source of β-acids with antimicrobial and sensory properties. Transformation products of β-acids formed during their oxidation, mainly hulupones, have been shown to have an interesting kind of bitterness. Their structures were recently elucidated using LC-TOFMS and 1D/2D NMR in solution after thermal treatment of the hop β-acids. This study demonstrates the advantages of MS detection with high resolution and accurate mass measurements. The structure of transformation products in an experimental solution of oxidized β-acids was elucidated using a newly developed method by hybrid quadrupole-Orbitrap MS. In addition to already known structures, two new ones were identified and named epoxycohulupone and epoxyhulupone. The method was verified on real samples; the profiles of these products in Sládek hops harvested in 2008 and 2012 and in corresponding beers were compared. For this purpose, a new QuEChERS assay was used for the preparation of beer samples. PMID:25099125

  13. Clean Production Management of Breweries: the realities of implementing clean production management in Tsingtao Brewery

    OpenAIRE

    Wang, Chaonan

    2011-01-01

    In recent years,China's beer industry has rapid growth,but because of high energy consumption and high emissions in the production process, its environmental pollution became more serious and aroused concern. Beer companies must promote management of clean production in the pursuit of economic benefits while addressing the pollution problems. Comparing to leading markets, China’s beer industry practiced clean production at later stage, the level of clean production management is still lower t...

  14. Innovations in the brewing industry: light beer.

    Science.gov (United States)

    Blanco, Carlos A; Caballero, Isabel; Barrios, Rosa; Rojas, Antonio

    2014-09-01

    The demand for light beers has led brewers to innovate by developing light beer. However, these products are not widely accepted in Europe compared to North America and Australasia because of their lack of fullness in the taste and low bitterness compared with conventional beer. The lower levels of some important compounds, present in light beer, can explain these features since they are responsible for the characteristics of the beer. These include alcohol soluble proteins, oligosaccharides, glycerol, polyphenols, iso-α-acids, fusel alcohols and trihydroxy fatty acids. Light beer is produced by several methods, the most commonly used is the addition of glucoamylase to the wort before or during fermentation. This enzyme metabolizes residual carbohydrates (mainly dextrins) transforming them into fermentable sugars and reducing the caloric and alcohol content in this type of beer. Recently pilot studies have been carried out with genetically engineered yeast strains in which amylolytic genes are introduced into the yeast genome in order to metabolize carbohydrate residues. When introducing amylolytic genes, a better fermentability occurs although the fullness of flavor still becomes reduced.

  15. Product Development Process Modeling

    Institute of Scientific and Technical Information of China (English)

    1999-01-01

    The use of Concurrent Engineering and other modern methods of product development and maintenance require that a large number of time-overlapped "processes" be performed by many people. However, successfully describing and optimizing these processes are becoming even more difficult to achieve. The perspective of industrial process theory (the definition of process) and the perspective of process implementation (process transition, accumulation, and inter-operations between processes) are used to survey the method used to build one base model (multi-view) process model.

  16. Processed Products Database System

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — Collection of annual data on processed seafood products. The Division provides authoritative advice, coordination and guidance on matters related to the collection,...

  17. Radiation processed polysaccharide products

    International Nuclear Information System (INIS)

    Radiation crosslinking, degradation and grafting techniques for modification of polymeric materials including natural polysaccharides have been providing many unique products. In this communication, typical products from radiation processed polysaccharides particularly plant growth promoter from alginate, plant protector and elicitor from chitosan, super water absorbent containing starch, hydrogel sheet containing carrageenan/CM-chitosan as burn wound dressing, metal ion adsorbent from partially deacetylated chitin were described. The procedures for producing those above products were also outlined. Future development works on radiation processing of polysaccharides were briefly presented. (author)

  18. Advance in Beer Spoilage Microbes and Microbiological Stability of Beer%啤酒腐败微生物与啤酒微生物稳定性研究进展

    Institute of Scientific and Technical Information of China (English)

    王伟; 刘雅文; 谷凤霞; 孙珍; 堵国成; 李宪臻

    2016-01-01

    尽管生产环境和卫生条件已经得到大幅改善,但啤酒生产过程中仍然会发生微生物污染,因此,真正意义上的啤酒纯种酿制是很难实现的。为了有效控制生产过程中的微生物污染,本文系统介绍了啤酒微生物的多样性及其在生产工序中的分布,探讨了啤酒环境对抑制啤酒微生物污染的影响,讨论了啤酒微生物对啤酒质量与风味的积极贡献,提出合理控制外源微生物侵染是形成不同啤酒典型特征的关键。%Microbial beer-spoilage incidents still can happen during some stages of the production process despite of the environment and hygienic conditions in the brewery has been improved greatly, therefore, it is difficult to realize pure yeast beer brewing in real meaning.In order to effectively control the microbial contamination in the beer produc-tion, the microbial diversity in beer and the distribution of microbial sources in production working processes were in-troduced systematically in this paper.The effects of beer environment to contain microbial contamination was investiga-ted, and the positive contribution of beer microbes on beer quality and flavor was discussed, and put forward that rea-sonably control foreign microbial invasion is the key of the formation of the typical characteristics of beer.

  19. 啤酒废酵母酶解生产橘小实蝇引诱蛋白研究%Production of Protein Bait for Bactrocera dorsalis ( Diptera: Tephritidae) by Using Beer Waste Yeast

    Institute of Scientific and Technical Information of China (English)

    杜迎刚; 李云玲; 季清娥

    2012-01-01

    [ Objective ] The aim was to optimize the production conditions of protein bait for Bactrocera dorsalis ( Diptera: Tephritidae) by u-sing beer waste yeast. [ Method] Production conditions of protein bait for Bactrocera dorsalis by using beer waste yeast like yeast concentration , enzyme amount, hydrolysis temperature, hydrolysis time, hydrolysis pH and hydrolysis product' pH were optimized with orthogonal design by outdoor small-cage bioassay. [Result] The best attractiveness to females and males could be attained with the processes that the third thickness mother beer waste yeast liquid was treated with 15.0 g/kg papain at 67. 5 ℃ and pH 6.5 for 27 and 24 hours, respectively. The bio-assays also showed that the protein hydrolysate with pH 8. 5 could reach its highest attractiveness. [ Conclusion] The research provides theoretical basis for the development of protein bait for Bactrocera dorsalis.%[目的]优化啤酒废酵母酶解生产橘小实蝇引诱蛋白的条件.[方法]采用室外小笼子生物测定法,通过正交试验设计对啤酒废酵母酶解生产橘小实蝇引诱蛋白的影响因素(酵母浓度、酶量、水解温度、水解时间、水解pH和水解产物pH)进行了优化.[结果]将酵母母液稀释3倍后加入15.0 g/kg木瓜蛋白酶,在pH 6.5、温度67.5℃条件下保温水解24 h得到的水解蛋白于pH 8.5时对橘小实蝇雄性的引诱活性最强,水解27 h对橘小实蝇雌性的引诱活性最强.[结论]为开发橘小实蝇蛋白诱剂提供了理论依据.

  20. Influence of beer storage for the selected biogenic amines content

    OpenAIRE

    Brýdlová, Nikola

    2012-01-01

    This thesis does not only changes in the content of biogenic amines during storage of bottled beer, but beer in general. The production of beer in the world is gradually increasing. In 2010, produced a 811,4 million hectoliters of beer. Czech Republic in 2010 produced 17,1 million hectoliters in 2011 and ceased production decline. Average consumption in the Czech Republic was in 2010, 144 liters/person/year. Another chapter is devoted to biogenic amines. They are nitrogen compounds, in which ...

  1. Predictive analysis of beer quality by correlating sensory evaluation with higher alcohol and ester production using multivariate statistics methods.

    Science.gov (United States)

    Dong, Jian-Jun; Li, Qing-Liang; Yin, Hua; Zhong, Cheng; Hao, Jun-Guang; Yang, Pan-Fei; Tian, Yu-Hong; Jia, Shi-Ru

    2014-10-15

    Sensory evaluation is regarded as a necessary procedure to ensure a reproducible quality of beer. Meanwhile, high-throughput analytical methods provide a powerful tool to analyse various flavour compounds, such as higher alcohol and ester. In this study, the relationship between flavour compounds and sensory evaluation was established by non-linear models such as partial least squares (PLS), genetic algorithm back-propagation neural network (GA-BP), support vector machine (SVM). It was shown that SVM with a Radial Basis Function (RBF) had a better performance of prediction accuracy for both calibration set (94.3%) and validation set (96.2%) than other models. Relatively lower prediction abilities were observed for GA-BP (52.1%) and PLS (31.7%). In addition, the kernel function of SVM played an essential role of model training when the prediction accuracy of SVM with polynomial kernel function was 32.9%. As a powerful multivariate statistics method, SVM holds great potential to assess beer quality.

  2. Implementation of measurement methods over the process of cleaning and disinfection of cooling equipment and dispensing of beer in keg of type 'Fast Chiller', installed at points of sale

    International Nuclear Information System (INIS)

    The Cerveceria de Costa Rica has launched a project to improve the controls over the process of cleaning and disinfection of dispensing equipments in keg beer of type 'fast chiller' installed at points of sale. The development of some methods have been used to verify the effectiveness of the procedure. The study of the initial situation of the company has been the starting point of the project. One study, updating and summarizing has performed of maintenance manual used by technicians responsible for performing cleaning of equipments. The selection and evaluation at laboratory level has been made of the container used to hold 30 mL dose of disinfectant with which the equipments maintenance is performed. Additional controls have been specifically established to ensure food quality CO2 that was used to dislodge the keg beer. A specification sheet has been prepared containing the necessary parameters to product quality is preserved by contact with the gas. A method of reception of cylinders in the plant has been standardized to ensure that they meet specifications. The most important phase of the project has been the implementation of the use of bioluminescence tests, to determine whether the process of cleaning and disinfection has been effective. The critical control points have been selected and standardized for testing the detection of adenosine triphosphate (ATP), then the training of personnel. A number of documents and specifications have been standardized in different control procedures, a specification sheet of ingredient for CO2 and different registers that are expected to establish an effective control mechanism to ensure customer satisfaction by consuming a quality beverage. Monitor the records that are generated has been the recommendation to ensure that all outlets is served a product without alterations by contamination present in the dispensing system. (author)

  3. The "Green" Root Beer Laboratory

    Science.gov (United States)

    Clary, Renee; Wandersee, James

    2010-01-01

    No, your students will not be drinking green root beer for St. Patrick's Day--this "green" root beer laboratory promotes environmental awareness in the science classroom, and provides a venue for some very sound science content! While many science classrooms incorporate root beer-brewing activities, the root beer lab presented in this article has…

  4. 27 CFR 28.227 - Removals of beer by persons other than the brewer or agent of the brewer.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Removals of beer by... ALCOHOL Exportation of Beer With Benefit of Drawback Execution of Claims § 28.227 Removals of beer by persons other than the brewer or agent of the brewer. Where there is a removal of taxpaid beer by a...

  5. 27 CFR 25.160 - Tax adjustment for brewers who produce more than 2,000,000 barrels of beer.

    Science.gov (United States)

    2010-04-01

    ... who produce more than 2,000,000 barrels of beer. 25.160 Section 25.160 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Tax on Beer Determination of Tax § 25.160 Tax adjustment for brewers who produce more than 2,000,000 barrels of beer....

  6. 27 CFR 28.43 - Evidence of exportation and lading for use on vessels and aircraft: beer.

    Science.gov (United States)

    2010-04-01

    ... and lading for use on vessels and aircraft: beer. 28.43 Section 28.43 Alcohol, Tobacco Products and... lading for use on vessels and aircraft: beer. (a) Exportation. The exportation of beer to a foreign... certificate issued by an official of the country or possession where the beer has actually landed; or (6)...

  7. Beer and wort proteomics.

    Science.gov (United States)

    Iimure, Takashi; Kihara, Makoto; Sato, Kazuhiro

    2014-01-01

    Proteome analysis provides a way to identify proteins related to the quality traits of beer. A number of protein species in beer and wort have been identified by two-dimensional gel electrophoresis combined with enzyme digestion such as trypsin, followed by mass spectrometry analyses and/or liquid chromatography mass/mass spectrometry. In addition, low molecular weight polypeptides in beer have been identified by the combination of non-enzyme digestion and mass analyses. These data sets of various molecular weight polypeptides (i.e., proteomes) provide a platform for analyzing protein functions in beer. Several novel proteins related to beer quality traits such as foam stability and haze formation have been identified by analyzing these proteomes. Some of the proteins have been applied to the development of efficient protein or DNA markers for trait selection in malting barley breeding. In this chapter, recent proteome studies of beer and wort are reviewed, and the methods and protocols of beer and wort proteome analysis are described.

  8. Hydrogen production processes

    International Nuclear Information System (INIS)

    The goals of this first Gedepeon workshop on hydrogen production processes are: to stimulate the information exchange about research programs and research advances in the domain of hydrogen production processes, to indicate the domains of interest of these processes and the potentialities linked with the coupling of a nuclear reactor, to establish the actions of common interest for the CEA, the CNRS, and eventually EDF, that can be funded in the framework of the Gedepeon research group. This document gathers the slides of the 17 presentations given at this workshop and dealing with: the H2 question and the international research programs (Lucchese P.); the CEA's research program (Lucchese P., Anzieu P.); processes based on the iodine/sulfur cycle: efficiency of a facility - flow-sheets, efficiencies, hard points (Borgard J.M.), R and D about the I/S cycle: Bunsen reaction (Colette S.), R and D about the I/S cycle: the HI/I2/H2O system (Doizi D.), demonstration loop/chemical engineering (Duhamet J.), materials and corrosion (Terlain A.); other processes under study: the Westinghouse cycle (Eysseric C.), other processes under study at the CEA (UT3, plasma,...) (Lemort F.), database about thermochemical cycles (Abanades S.), Zn/ZnO cycle (Broust F.), H2 production by cracking, high temperature reforming with carbon trapping (Flamant G.), membrane technology (De Lamare J.); high-temperature electrolysis: SOFC used as electrolyzers (Grastien R.); generic aspects linked with hydrogen production: technical-economical evaluation of processes (Werkoff F.), thermodynamic tools (Neveu P.), the reactor-process coupling (Aujollet P.). (J.S.)

  9. Product and Process Modelling

    DEFF Research Database (Denmark)

    Cameron, Ian T.; Gani, Rafiqul

    This book covers the area of product and process modelling via a case study approach. It addresses a wide range of modelling applications with emphasis on modelling methodology and the subsequent in-depth analysis of mathematical models to gain insight via structural aspects of the models....... These approaches are put into the context of life cycle modelling, where multiscale and multiform modelling is increasingly prevalent in the 21st century. The book commences with a discussion of modern product and process modelling theory and practice followed by a series of case studies drawn from a variety...... of process industries. The book builds on the extensive modelling experience of the authors, who have developed models for both research and industrial purposes. It complements existing books by the authors in the modelling area. Those areas include the traditional petroleum and petrochemical industries...

  10. Beer Market Segmentation

    OpenAIRE

    Koulová, Tereza

    2012-01-01

    The goal of the master's thesis is to find out similarities or differences among consumers in the Czech beer market by using primary and secondary research and content analysis. The thesis contains two parts, the theoretical and the practical one. Market segmentation, marketing research and Czech beer market are described in the theoretical part. The practical part includes market segmentation by using secondary data (agency data MML-TGI with Data Analyzer software), primary data (own researc...

  11. Pressure-free Conveying of Control System Applies in Beer Production Line%无压力输送控制系统在啤酒灌装生产线上的应用

    Institute of Scientific and Technical Information of China (English)

    李勇; 刘奕华; 唐伟强

    2011-01-01

    In the beer industry, particularly in high-speed bottling line, and gradually introduce the whole line of pressure-free transmission control technology, the current pressure-free bottle delivery system to achieve broad application in the industry. Now experience in respect of a filling line to the beer bottle machine bottle filling machine conveyor section of the control of pressure-free transformation of the practical experience of the pressure-free delivery, so that the flow of transport and the beer bottle filling machine runs smoothly coordina ted approach to practice proved that the transformation of the control system, compared to the original beer bot tle conveyor control system, significantly reducing the impact of the collision of beer bottles, thus reducing the card bottles, bottle burst rate, to ensure that the beer into the bottle filling machine number, greatly improve the efficiency of the entire production line.%啤酒行业的高速灌装包装线上,广泛应用无压力输送控制技术.现就某灌装包装线的验瓶机至啤酒灌装机段的瓶输送带无压力控制进行改造,探讨在无压力输送中,瓶流输送与啤酒灌装机运行速度平稳协调的方法.实践证明,控制系统的改造,对比原有啤酒瓶输送控制系统,大幅度降低了啤酒瓶碰撞冲击力,进而降低了卡瓶、爆瓶率,确保了啤酒灌装机的进瓶数量,大大提高了灌装包装线的生产效率.

  12. Brewing with Distinction: The Implications of a Quality Symbol for the Craft Beer Industry of British Columbia

    OpenAIRE

    Oppenheimer, Leonardo Manuel

    2008-01-01

    A growing segment of the Canadian beer market is the microbrew/craft beer segment. For the palates of many beer connoisseurs, craft beer has a taste that distinguishes it from other beers, thus setting it apart from the mass-marketed products of the giant commercial breweries. However, a large proportion of beer consumers in Canada remain oblivious to the virtues and properties that make craft beer unique. This study examines the feasibility of creating a quality symbol of distinction as a me...

  13. Les Maîtres de l'Orge: the proteome content of your beer mug.

    Science.gov (United States)

    Fasoli, Elisa; Aldini, Giancarlo; Regazzoni, Luca; Kravchuk, Alexander V; Citterio, Attilio; Righetti, Pier Giorgio

    2010-10-01

    The beer proteome has been evaluated via prior capture with combinatorial peptide ligand libraries (ProteoMiner as well as a homemade library of reduced polydispersity) at three different pH (4.0, 7.0, and 9.3) values. Via mass spectrometry analysis of the recovered fractions, after elution of the captured populations in 4% boiling SDS, we could categorize such species in 20 different barley protein families and 2 maize proteins, the only ones that had survived the brewing process (the most abundant ones being Z-serpins and lipid transfer proteins). In addition to those, we could identify 40 unique gene products from Saccharomyces cerevisiae, one from S. bayanus and one from S. pastorianus as routinely used in the malting process for lager beer. These latter species must represent trace components, as in previous proteome investigations barely two such yeast proteins could be detected. Our protocol permits handling of very large beer volumes (liters, if needed) in a very simple and user-friendly manner and in a much reduced sample handling time. The knowledge of the residual proteome in beers might help brewers in selecting proper proteinaceous components that might enrich beer flavor and texture.

  14. Impact of brewing process operations on phytate, phenolic compounds and in vitro solubility of iron and zinc in opaque sorghum beer

    NARCIS (Netherlands)

    Kayodé, A.P.P.; Hounhouigan, J.D.; Nout, M.J.R.

    2007-01-01

    Opaque sorghum beer is a significant component of the diet of millions of poor people in rural Africa. This study reports the effect of traditional brewing operations on its level of micronutrients, especially iron and zinc. The example of a West African sorghum beer, tchoukoutou, in Northern Benin

  15. Enhanced production of bioethanol from waste of beer fermentation broth at high temperature through consecutive batch strategy by simultaneous saccharification and fermentation.

    Science.gov (United States)

    Khattak, Waleed Ahmad; Khan, Taous; Ha, Jung Hwan; Ul-Islam, Mazhar; Kang, Min-Kyung; Park, Joong Kon

    2013-10-10

    Malt hydrolyzing enzymes and yeast glycolytic and fermentation enzymes in the waste from beer fermentation broth (WBFB) were identified by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). A new 'one-pot consecutive batch strategy' was developed for efficient bio-ethanol production by simultaneous saccharification and fermentation (SSF) using WBFB without additional enzymes, microbial cells, or carbohydrates. Bio-ethanol production was conducted in batches using WBFB supernatant in the first phase at 25-67°C and 50rpm, followed by the addition of 3% WBFB solid residue to the existing culture broth in the second phase at 67°C. The ethanol production increased from 50 to 102.5g/L when bare supernatant was used in the first phase, and then to 219g ethanol/L in the second phase. The amount of ethanol obtained using this strategy was almost equal to that obtained using the original WBFB containing 25% solid residue at 33°C, and more than double that obtained when bare supernatant was used. Microscopic and gel electrophoresis studies revealed yeast cell wall degradation and secretion of cellular material into the surrounding medium. Scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy (FTIR) supported the existence of enzymes in WBFB involved in bioethanol production at elevated temperatures. The results of this study will provide insight for the development of new strategies for biofuel production. PMID:24034431

  16. Behavior of myclobutanil, propiconazole, and nuarimol residues during lager beer brewing.

    Science.gov (United States)

    Navarro, Simón; Pérez, Gabriel; Vela, Nuria; Mena, Luis; Navarro, Ginés

    2005-11-01

    Over a 4 month brewing process, the fate of three fungicides, myclobutanil, propiconazole, and nuarimol, was studied in the spent grain, brewer wort, and final beer product. Only the residual level of myclobutanil after the mashing step was higher than its maximum residue limit (MRL) on barley. A substantial fraction was removed with the spent grain in all cases (26-42%). The half-life times obtained for the fungicides during storage of the spent grains ranged from 82 to 187 days. No significant influence of the boiling stage on the decrease of the fungicide residues was demonstrated. During fermentation, the content reduction varied from 20 to 47%. After the lagering and filtration steps, no significant decrease (<10%) was observed in any of the residues. Finally, during storage of the beer (3 months), the amounts of fungicides fell by 25-50% of their respective concentrations in the finished beer.

  17. 27 CFR 25.282 - Beer lost by fire, theft, casualty, or act of God.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Beer lost by fire, theft... TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Refund or Adjustment of Tax or Relief From Liability § 25.282 Beer lost by fire, theft, casualty, or act of God. (a) General. The tax paid...

  18. 27 CFR 31.53 - Wholesale dealers in beer consummating sales at premises of other dealers.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Wholesale dealers in beer... beer consummating sales at premises of other dealers. Any dealer who has registered as a wholesale dealer in beer for the place from which that dealer conducts selling operations may consummate sales...

  19. 27 CFR 26.104 - Deferred payment of tax-release of beer.

    Science.gov (United States)

    2010-04-01

    ...-release of beer. 26.104 Section 26.104 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND... ISLANDS Taxpayment of Liquors and Articles in Puerto Rico Beer § 26.104 Deferred payment of tax—release of beer. (a) Action by brewer. Where the brewer has furnished bond on Form 2898, and payment of the tax...

  20. 27 CFR 28.226 - Removals of beer by agent on behalf of brewer.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Removals of beer by agent... TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS EXPORTATION OF ALCOHOL Exportation of Beer With Benefit of Drawback Execution of Claims § 28.226 Removals of beer by agent on behalf of...

  1. 27 CFR 25.285 - Refund of beer tax excessively paid.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Refund of beer tax... TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Refund or Adjustment of Tax or Relief From Liability § 25.285 Refund of beer tax excessively paid. (a) Eligibility. A brewer who, under the...

  2. 27 CFR 25.225 - Destruction of taxpaid beer which was never removed from brewery premises.

    Science.gov (United States)

    2010-04-01

    ... beer which was never removed from brewery premises. 25.225 Section 25.225 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Voluntary Destruction § 25.225 Destruction of taxpaid beer which was never removed from brewery premises. (a) General....

  3. 27 CFR 27.1 - Imported distilled spirits, wines, and beer.

    Science.gov (United States)

    2010-04-01

    ..., wines, and beer. 27.1 Section 27.1 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER Scope of Regulations § 27.1 Imported distilled spirits, wines, and beer. This part, “Importation...

  4. Influencing factors on antioxidant capacity in industrial production of beer%啤酒大生产中抗氧化能力影响因素的研究

    Institute of Scientific and Technical Information of China (English)

    邵铠; 李红; 张五九

    2012-01-01

    The changes of antioxidant indexes of beer at different stages of industrial production were investigated. It was indicated that beer staling substances were mainly produced at the stages of sacchaiitication and boiling in wort preparation, meanwhile the reducing power had a great increase. In fermentation, yeast could reduce the staling substances and improve the reducing power of beer. Yeast strain had significant effects on the antioxidant capacity of fermented beer.%研究了在啤酒大生产过程中的不同阶段抗氧化指标的变化,发现在麦汁制备过程中,糖化和麦汁煮沸是啤酒老化物质大量生成的阶段,同时这两个阶段的还原力有较大幅度的增加.在发酵过程中,酵母可大量还原发酵液中的老化物质,同时提高最终发酵液的还原力.不同的酵母对最终发酵液抗氧化能力的影响是极其显著的.

  5. Structure, dynamics and directions of changes on the world beer market

    Directory of Open Access Journals (Sweden)

    Zbigniew Gołaś

    2009-01-01

    Full Text Available The report shows the results of analysis of a structure and dynamics of changes in the world beer market. In the article there are analysed production and sale of beer, the beer foreign trade, brands and consumption of beer in years 1999-2004. The research carried out shows that Europe plays the major role in the world beer production, it is the region of the biggest beer tradition in the world. However, the market leader position belongs to China, which in case of beer production has already overtaken position of longstanding beer market leader – United States. Geography and dynamics of beer sale have been changed as well. Distinct slowing down in beer sale on markets of the biggest beer traditions can be noticed, while on the area of Central East Europe, East Europe and Asia the strong dynamics of sale can be observed. The reasons of such a trend are various, mostly the changes are triggered by strongly differentiated level of beer consumption per capita and changes in costumers tastes, much more focused on consuming soft alcoholic drinks.

  6. Craft vs. industrial: Habits, attitudes and motivations towards beer consumption in Mexico.

    Science.gov (United States)

    Gómez-Corona, Carlos; Escalona-Buendía, Héctor B; García, Mauricio; Chollet, Sylvie; Valentin, Dominique

    2016-01-01

    Food choices tend to be stable over time; they do not change fast, since consumers tend to act like creatures of habits. However, food habits can evolve, like currently the craft beer category. A change of habits involves a change of perception towards a product. Therefore, what is changing in the perception of beer? Two studies were conducted to address this question. First study was preliminary and aimed at exploring beer consumption habits in Mexico and a better understanding of craft beer representation among beer users. A questionnaire was administrated to 207 consumers in Mexico City during a beer festival. Results showed that respondents could be classified in: industrial beer (41.1%), occasional industrial (24.1%), and craft beer (34.8%) consumers. Craft cluster included mostly 25-35 years old men with high-income level. Among the craft beers cited by respondents from this cluster some are industrial, suggesting that the concept of craft beer might not be well defined, or defined in ideological terms. The second and main study was conducted using consumer ethnographies to understand the motivations and benefits of craft beer consumption. Opposite to industrial, craft beer emerges as an experience-based and symbolic product rather than a utilitarian one. The main motivation for drinking craft beer seems to be the quest of authenticity. Respondents' motivations to drink craft beer are generated by three important factors: desire for more knowledge, new taste experiences, and move away from the mainstream beer consumption. Craft consumers do not drink the product for its functional attributes, they consume it for what it means and as a consequence they build an identity, perceived as more authentic and unique, in comparison to the mainstream industrial beer consumption in Mexico.

  7. Craft vs. industrial: Habits, attitudes and motivations towards beer consumption in Mexico.

    Science.gov (United States)

    Gómez-Corona, Carlos; Escalona-Buendía, Héctor B; García, Mauricio; Chollet, Sylvie; Valentin, Dominique

    2016-01-01

    Food choices tend to be stable over time; they do not change fast, since consumers tend to act like creatures of habits. However, food habits can evolve, like currently the craft beer category. A change of habits involves a change of perception towards a product. Therefore, what is changing in the perception of beer? Two studies were conducted to address this question. First study was preliminary and aimed at exploring beer consumption habits in Mexico and a better understanding of craft beer representation among beer users. A questionnaire was administrated to 207 consumers in Mexico City during a beer festival. Results showed that respondents could be classified in: industrial beer (41.1%), occasional industrial (24.1%), and craft beer (34.8%) consumers. Craft cluster included mostly 25-35 years old men with high-income level. Among the craft beers cited by respondents from this cluster some are industrial, suggesting that the concept of craft beer might not be well defined, or defined in ideological terms. The second and main study was conducted using consumer ethnographies to understand the motivations and benefits of craft beer consumption. Opposite to industrial, craft beer emerges as an experience-based and symbolic product rather than a utilitarian one. The main motivation for drinking craft beer seems to be the quest of authenticity. Respondents' motivations to drink craft beer are generated by three important factors: desire for more knowledge, new taste experiences, and move away from the mainstream beer consumption. Craft consumers do not drink the product for its functional attributes, they consume it for what it means and as a consequence they build an identity, perceived as more authentic and unique, in comparison to the mainstream industrial beer consumption in Mexico. PMID:26455311

  8. The impact of hop bitter acid and polyphenol profiles on the perceived bitterness of beer.

    Science.gov (United States)

    Oladokun, Olayide; Tarrega, Amparo; James, Sue; Smart, Katherine; Hort, Joanne; Cook, David

    2016-08-15

    Thirty-four commercial lager beers were analysed for their hop bitter acid, phenolic acid and polyphenol contents. Based on analytical data, it was evident that the beers had been produced using a range of different raw materials and hopping practices. Principal Components Analysis was used to select a sub-set of 10 beers that contained diverse concentrations of the analysed bitter compounds. These beers were appraised sensorially to determine the impacts of varying hop acid and polyphenolic profiles on perceived bitterness character. Beers high in polyphenol and hop acid contents were perceived as having 'harsh' and 'progressive' bitterness, whilst beers that had evidently been conventionally hopped were 'sharp' and 'instant' in their bitterness. Beers containing light-stable hop products (tetrahydro-iso-α-acids) were perceived as 'diminishing', 'rounded' and 'acidic' in bitterness. The hopping strategy adopted by brewers impacts on the nature, temporal profile and intensity of bitterness perception in beer.

  9. The impact of hop bitter acid and polyphenol profiles on the perceived bitterness of beer.

    Science.gov (United States)

    Oladokun, Olayide; Tarrega, Amparo; James, Sue; Smart, Katherine; Hort, Joanne; Cook, David

    2016-08-15

    Thirty-four commercial lager beers were analysed for their hop bitter acid, phenolic acid and polyphenol contents. Based on analytical data, it was evident that the beers had been produced using a range of different raw materials and hopping practices. Principal Components Analysis was used to select a sub-set of 10 beers that contained diverse concentrations of the analysed bitter compounds. These beers were appraised sensorially to determine the impacts of varying hop acid and polyphenolic profiles on perceived bitterness character. Beers high in polyphenol and hop acid contents were perceived as having 'harsh' and 'progressive' bitterness, whilst beers that had evidently been conventionally hopped were 'sharp' and 'instant' in their bitterness. Beers containing light-stable hop products (tetrahydro-iso-α-acids) were perceived as 'diminishing', 'rounded' and 'acidic' in bitterness. The hopping strategy adopted by brewers impacts on the nature, temporal profile and intensity of bitterness perception in beer. PMID:27006233

  10. Fate of pesticides during beer brewing.

    Science.gov (United States)

    Inoue, Tomonori; Nagatomi, Yasushi; Suga, Keiko; Uyama, Atsuo; Mochizuki, Naoki

    2011-04-27

    The fates of more than 300 pesticide residues were investigated in the course of beer brewing. Ground malt artificially contaminated with pesticides was brewed via steps such as mashing, boiling, and fermentation. Analytical samples were taken from wort, spent grain, and beer produced at certain key points in the brewing process. The samples were extracted and purified with the QuEChERS (Quick Easy Cheap Effective Rugged and Safe) method and were then analyzed by LC-MS/MS using a multiresidue method. In the results, a majority of pesticides showed a reduction in the unhopped wort and were adsorbed onto the spent grain after mashing. In addition, some pesticides diminished during the boiling and fermentation. This suggests that the reduction was caused mainly by adsorption, pyrolysis, and hydrolysis. After the entire process of brewing, the risks of contaminating beer with pesticides were reduced remarkably, and only a few pesticides remained without being removed or resolved.

  11. Transcriptome analysis of beer-spoiling Lactobacillus brevis BSO 464 during growth in degassed and gassed beer.

    Science.gov (United States)

    Bergsveinson, Jordyn; Friesen, Vanessa; Ziola, Barry

    2016-10-17

    Lactobacillus brevis BSO 464 (Lb464) is a beer-spoilage-related (BSR) isolate of interest given its unique physiological attributes; specifically, it is highly hop-tolerant and exhibits very rapid growth in pressurized/gassed beer. RNA sequencing was performed on Lb464 grown in pressurized and non-pressurized beer to determine important genetic mechanisms for growth in these environments. The data generated were compared against data in a previous transcriptional study of another lactic acid bacterium (LAB) during growth in beer, namely, Pediococcus claussenii ATCC BAA-344(T) (Pc344). Results revealed that the most important genetic elements for Lb464 growth in beer are related to biogenic amine metabolism, membrane transport and fortification, nutrient scavenging, and efficient transcriptional regulation. Comparison with the previous transcriptional study of Pc344 indicated that the total coding capacity (plasmid profile and genome size) of a LAB isolate allows for beer-spoilage virulence and adaptation to different beer environments, i.e., the ability to grow in degassed beer (during production) or gassed beer (packaged product). Further, differences in gene expression of Lb464 and Pc344 during mid-exponential growth in beer may dictate how rapidly each isolate exhausts particular carbon sources during. The presence of headspace pressure/dissolved CO2 was found to drive Lb464 transcription during mid-exponential growth in beer towards increasing cell wall and membrane modification, transport, osmoregulation, and DNA metabolism and transposition events. This transcriptional activity resembles transcriptional patterns or signatures observed in a viable, but non-culturable state established by non-related organisms, suggesting that Lb464 overall uses complex cellular regulation to maintain cell division and growth in the stressful beer environment. Additionally, increased expression of several hypothetical proteins, the hop-tolerance gene horC, and DNA repair and

  12. A Mathematical Model of the Beer Game

    OpenAIRE

    Mert Edali; Hakan Yasarcan

    2014-01-01

    The beer production-distribution game, in short “The Beer Game†, is a multiplayer board game, where each individual player acts as an independent agent. The game is widely used in management education aiming to give an experience to the participants about the potential dynamic problems that can be encountered in supply chain management, such as oscillations and amplification of oscillations as one moves from downstream towards upstream echelons. The game is also used in numerous scientifi...

  13. Chemical transformations of characteristic hop secondary metabolites in relation to beer properties and the brewing process: a review.

    Science.gov (United States)

    Steenackers, Bart; De Cooman, Luc; De Vos, Dirk

    2015-04-01

    The annual production of hops (Humulus lupulus L.) exceeds 100,000 mt and is almost exclusively consumed by the brewing industry. The value of hops is attributed to their characteristic secondary metabolites; these metabolites are precursors which are transformed during the brewing process into important bittering, aromatising and preservative components with rather low efficiency. By selectively transforming these components off-line, both their utilisation efficiency and functionality can be significantly improved. Therefore, the chemical transformations of these secondary metabolites will be considered with special attention to recent advances in the field. The considered components are the hop alpha-acids, hop beta-acids and xanthohumol, which are components unique to hops, and alpha-humulene and beta-caryophyllene, sesquiterpenes which are highly characteristic of hops. PMID:25442616

  14. Music Influences Hedonic and Taste Ratings in Beer.

    Science.gov (United States)

    Reinoso Carvalho, Felipe; Velasco, Carlos; van Ee, Raymond; Leboeuf, Yves; Spence, Charles

    2016-01-01

    The research presented here focuses on the influence of background music on the beer-tasting experience. An experiment is reported in which different groups of customers tasted a beer under three different conditions (N = 231). The control group was presented with an unlabeled beer, the second group with a labeled beer, and the third group with a labeled beer together with a customized sonic cue (a short clip from an existing song). In general, the beer-tasting experience was rated as more enjoyable with music than when the tasting was conducted in silence. In particular, those who were familiar with the band that had composed the song, liked the beer more after having tasted it while listening to the song, than those who knew the band, but only saw the label while tasting. These results support the idea that customized sound-tasting experiences can complement the process of developing novel beverage (and presumably also food) events. We suggest that involving musicians and researchers alongside brewers in the process of beer development, offers an interesting model for future development. Finally, we discuss the role of attention in sound-tasting experiences, and the importance that a positive hedonic reaction toward a song can have for the ensuing tasting experience. PMID:27199862

  15. Music Influences Hedonic and Taste Ratings in Beer

    Science.gov (United States)

    Reinoso Carvalho, Felipe; Velasco, Carlos; van Ee, Raymond; Leboeuf, Yves; Spence, Charles

    2016-01-01

    The research presented here focuses on the influence of background music on the beer-tasting experience. An experiment is reported in which different groups of customers tasted a beer under three different conditions (N = 231). The control group was presented with an unlabeled beer, the second group with a labeled beer, and the third group with a labeled beer together with a customized sonic cue (a short clip from an existing song). In general, the beer-tasting experience was rated as more enjoyable with music than when the tasting was conducted in silence. In particular, those who were familiar with the band that had composed the song, liked the beer more after having tasted it while listening to the song, than those who knew the band, but only saw the label while tasting. These results support the idea that customized sound-tasting experiences can complement the process of developing novel beverage (and presumably also food) events. We suggest that involving musicians and researchers alongside brewers in the process of beer development, offers an interesting model for future development. Finally, we discuss the role of attention in sound-tasting experiences, and the importance that a positive hedonic reaction toward a song can have for the ensuing tasting experience. PMID:27199862

  16. 27 CFR 27.60 - Beer.

    Science.gov (United States)

    2010-04-01

    ... of all concerned is directed, in this connection, to the provisions of Regulations 7 (27 CFR part 7... regulations (19 CFR parts 11 and 12). Closures for Containers of Distilled Spirits ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Beer. 27.60 Section...

  17. Immobilized cell technology in beer brewing: Current experience and results

    OpenAIRE

    Leskošek-Čukalov Ida J.; Nedović Viktor A.

    2005-01-01

    Immobilized cell technology (ICT) has been attracting continual attention in the brewing industry over the past 30 years. Some of the reasons are: faster fermentation rates and increased volumetric productivity, compared to those of traditional beer production based on freely suspended cells, as well as the possibility of continuous operation. Nowadays, ICT technology is well established in secondary fermentation and alcohol- free and low-alcohol beer production. In main fermentation, the sit...

  18. ISOLATION AND IDENTIFICATION OF AMYLASE PRODUCING YEASTS IN ‘TELLA’ (ETHIOPIAN LOCAL BEER AND THEIR AMYLASE CONTRIBUTION FOR ‘TELLA’ PRODUCTION

    Directory of Open Access Journals (Sweden)

    Berhanu Andualem

    2013-08-01

    Full Text Available ‘Tella’ is local beer which is used in most part of Ethiopia. It is made from cereals, such as barley, wheat, maize and other crops. Rhamnus prinoides is also used to provide a special aroma and flavor as well as antiseptic agent. The objective of this study is to determine the contribution of amylases from tella yeast isolates and compare with the role of amylase from malt. House hold ‘tella’ samples were collected and plated on starch agar and then amylase positive isolates of yeast were identified by folding iodine solution over the starch agar. Amylase assay and activities were investigated by standard methods and compared with amylase from malt. According to this study, the activity of amylases which was extracted from yeast isolates was very low and may have no contribution in the conversion of starch into fermentable sugars. Thus, it is better to avoid such organisms from ‘tella’ fermentation in order to discriminate unwanted bio-products. In conclusion, the substrates and ingredients should be sterilized and introduced into the fermentation system aseptically.

  19. Research and development of automatic control system of beer filling production line%啤酒灌装生产线自动控制系统的研究与开发

    Institute of Scientific and Technical Information of China (English)

    张赛昆

    2014-01-01

    This paper mainly studies the MODBUS and INTTERBUS field bus and Modbus plus bus three bus to build the control system of beer automatic filling production line of beer filling production line,improve the integrated automation level,thereby improving the beer filling production speed.Adding more control of the PC configuration of monitoring of field equipment,improve equipment reliability.%本文主要研究MODBUS及INTTERBUS现场总线以及Modbus plus总线三种总线搭建啤酒全自动灌装生产线控制系统,提高啤酒灌装生产线的全集成自动化的程度,从而提高啤酒灌装生产的速度。并且加入上位机组态控制更好的对现场设备进行监控,提高设备可靠性。

  20. The impact of beer type, pizza spiciness and gender on match perceptions

    Directory of Open Access Journals (Sweden)

    Harrington, Robert J.

    2008-04-01

    Full Text Available This exploratory study surveys preferences of participants towards pairing three categories of beer (lager, ale and stout with a non-spicy and spicy pizza. The goals of this study are to determine the level of a ‘just right’ match of pizza style with each beer type, determine any differences by gender, and to explore if spice has an impact on participants’ beer selection and beer preference. Implications of this research apply to restaurateurs’ ability to appropriately cater their beer and pizza offerings in terms of menu design and pro-duct delivery.

  1. 发酵食品--成品啤酒末端生产中微生物污染源的防治%Prevention and Control of Microbial Pollution in Production at the End of Finished Product Beer

    Institute of Scientific and Technical Information of China (English)

    曹震伟

    2013-01-01

    Beer production enterprises will reuse the recycled bottles ,but it will produce a lot of harmful mi-croorganisms during the storage period ,such as Aspergillus niger ,Aspergillus flavus and M ucor ,etc .,so it greatly increases the probability of the finished beer microbial contamination .Therefore ,it needs to treat the microbial pollution sources to prevent adverse effects on the quality of finished wine .%  指出了重复使用的回收啤酒瓶存放期间会产生大量有害微生物,如黑曲霉、黄曲霉和毛霉等,因而会使成品啤酒受到微生物污染的几率大大增加,探讨了对成品啤酒末端生产中微生物污染源的处理措施,以防止其对成品酒的质量产生不良影响。

  2. Nutritional and health benefits of beer.

    Science.gov (United States)

    Denke, M A

    2000-11-01

    Physicians should be aware of the growing evidence supporting the nutritional and health benefits of moderate consumption of alcohol as part of a healthy lifestyle. The recently approved voluntary label on wine ("the proud people who made this wine encourage you to consult your family doctor about the health effects of wine consumption") implies that physicians should promote wine as the preferred source of dietary alcohol. However, studies evaluating the relative benefits of wine versus beer versus spirits suggest that moderate consumption of any alcoholic beverage is associated with lower rates of cardiovascular disease. From a nutritional standpoint, beer contains more protein and B vitamins than wine. The antioxidant content of beer is equivalent to that of wine, but the specific antioxidants are different because the barley and hops used in the production of beer contain flavonoids different from those in the grapes used in the production of wine. The benefits of moderate alcohol consumption have not been generally endorsed by physicians for fear that heavy consumers may consider any message as a permissive license to drink in excess. Discussions with patients regarding alcohol consumption should be made in the context of a general medical examination. There is no evidence to support endorsement of one type of alcoholic beverage over another. The physician should define moderate drinking (1 drink per day for women and 2 drinks per day for men) for the patient and should review consumption patterns associated with high risk. PMID:11093684

  3. A large set of newly created interspecific Saccharomyces hybrids increases aromatic diversity in lager beers.

    Science.gov (United States)

    Mertens, Stijn; Steensels, Jan; Saels, Veerle; De Rouck, Gert; Aerts, Guido; Verstrepen, Kevin J

    2015-12-01

    Lager beer is the most consumed alcoholic beverage in the world. Its production process is marked by a fermentation conducted at low (8 to 15°C) temperatures and by the use of Saccharomyces pastorianus, an interspecific hybrid between Saccharomyces cerevisiae and the cold-tolerant Saccharomyces eubayanus. Recent whole-genome-sequencing efforts revealed that the currently available lager yeasts belong to one of only two archetypes, "Saaz" and "Frohberg." This limited genetic variation likely reflects that all lager yeasts descend from only two separate interspecific hybridization events, which may also explain the relatively limited aromatic diversity between the available lager beer yeasts compared to, for example, wine and ale beer yeasts. In this study, 31 novel interspecific yeast hybrids were developed, resulting from large-scale robot-assisted selection and breeding between carefully selected strains of S. cerevisiae (six strains) and S. eubayanus (two strains). Interestingly, many of the resulting hybrids showed a broader temperature tolerance than their parental strains and reference S. pastorianus yeasts. Moreover, they combined a high fermentation capacity with a desirable aroma profile in laboratory-scale lager beer fermentations, thereby successfully enriching the currently available lager yeast biodiversity. Pilot-scale trials further confirmed the industrial potential of these hybrids and identified one strain, hybrid H29, which combines a fast fermentation, high attenuation, and the production of a complex, desirable fruity aroma. PMID:26407881

  4. PERCEPTIONS OF BEER ADVERTISING AND RISKY DRINKING AMONG STUDENTS

    Directory of Open Access Journals (Sweden)

    Ślaski, Sławomir

    2014-09-01

    Full Text Available Aim. The main purpose of the research was to determine whether individuals at risk of drinking are people particularly susceptible to the effects of alcohol and viewing ads can be an incentive for re–consumption of alcohol. Material and method. The study group (40 persons were selected from 30 0 students, who used alcohol in a risky manner, and the control group (40 persons was selected, where alcohol was used with a little risk, or not at all. To assess the subjects selected productbeer (in the form of advertising leaflets, which was recently introduced into the Polish market. The Attitudes Questionnaire to view the Product was used in the study and contained scales: cognitive, emotional and behavioral component. To study perception of advertising the Advertising Scale was applied. To identify groups of people who use alcohol in a risky way, AUDIT Test was used. Results and conclusions. People at risk of drinking, liked beer more than those not at risk of addiction, and more often drink beer, have a more positive attitude towards the advertising of beer in emotional sphere, the above estimate of beer advertising in terms of potency, better evaluate the advertising of beer in terms of positive mood caused by it, and better evaluate beer advertising and its effectiveness in term of impact.

  5. Acrylamide in processed potato products

    Science.gov (United States)

    Trace amounts of acrylamide are found in many foods cooked at high temperatures. Acrylamide in processed potato products is formed from reducing sugars and asparagine and is a product of the Maillard reaction. Processed potato products including fries and chips are relatively high in acrylamide comp...

  6. Intelligent Control for the Constant of Beer%啤酒恒量灌装智能控制系统

    Institute of Scientific and Technical Information of China (English)

    冉海朝; 孙丽华

    2000-01-01

    The pouring process of the beer pouring production line was analyzed in this paper, brought about the intelligent control for constant of beer and get to a fine control results by means of pressure sensor.%本文分析了啤酒灌装生产线的啤酒充装过程,提出用压力传感器,实现对啤酒恒量灌装的智能控制,获得较好的控制效果。

  7. Sensible production processes with electricity

    Energy Technology Data Exchange (ETDEWEB)

    Eerola, P.; Annala, T.; Wickstroem, T. [ed.

    1997-11-01

    Small and medium-sized industrial enterprises use electricity increasingly for both heating and production, as electricity offers easy adjustability and has little need for maintenance. In production processes, the advantages of electricity also include uniform quality, automation and cleanness

  8. Assessing Process and Product

    DEFF Research Database (Denmark)

    Bennedsen, Jens; Caspersen, Michael E.

    2006-01-01

    The final assessment of a course must reflect its goals, and contents. An important goal of our introductory programming course is that the students learn a systematic approach for the development of computer programs. Having the programming process as learning objective naturally raises the ques......The final assessment of a course must reflect its goals, and contents. An important goal of our introductory programming course is that the students learn a systematic approach for the development of computer programs. Having the programming process as learning objective naturally raises...... the question how to include this in assessments. Traditional assessments (e.g. oral, written, or multiple choice) are unsuitable to test the programming process. We describe and evaluate a practical lab examination that assesses the students' programming process as well as the developed programs...

  9. Beer fingerprinting by Matrix-Assisted Laser Desorption-Ionisation-Time of Flight Mass Spectrometry.

    Science.gov (United States)

    Šedo, Ondrej; Márová, Ivana; Zdráhal, Zbyněk

    2012-11-15

    A method allowing parallel fingerprinting of proteins and maltooligosaccharides directly from untreated beer samples is presented. These two classes of compounds were detected by Matrix-Assisted Laser Desorption-Ionisation-Time of Flight-Mass Spectrometry (MALDI-TOF-MS) analysis of beer mixed with 2,5-dihydroxybenzoic acid solution. The maltooligosaccharide profiles acquired from the MALDI sample spot center were not found characteristic for beers of different source and technology. On the other hand, according to profiles containing protein signals acquired from crystals formed on the border of the MALDI sample spot, we were able to distinguish beer samples of the same brand produced by different breweries. The discriminatory abilities of the method were further examined on a set of 17 lager beers, where the fingerprints containing protein signals enabled resolution of majority of examined brands. We propose MALDI-TOF-MS profiling as a rapid tool for beer brewing technology process monitoring, quality control, and determination of beer authenticity.

  10. Study on HPLC and aniline process method in determination of xylan in beer%HPLC与苯胺法测定啤酒中木聚糖的研究

    Institute of Scientific and Technical Information of China (English)

    彭维; 杨幼慧

    2012-01-01

    High performance liquid chromatography(HPLC) and aniline process method were used to determinate concentration of xylan in beer.The recoveries of the standard xylose in beer were 93.36% and 87.85% respectively,and RSD were 1.73% and 2.46% respectively.Experimental results showed that HPLC method had more accurate result than aniline colorimetric method for analyzing the content of xylan in beer.%研究了高效液相色谱法和苯胺法测定啤酒中的木聚糖。色谱法和苯胺法检测啤酒中的木聚糖加标回收率分别为93.36%和87.85%,相对标准偏差RSD值为1.73%和2.46%。结果显示液相色谱法可以准确分析啤酒中木聚糖的含量,优于苯胺比色法。

  11. 27 CFR 25.286 - Claims for remission of tax on beer lost in transit between breweries.

    Science.gov (United States)

    2010-04-01

    ... tax on beer lost in transit between breweries. 25.286 Section 25.286 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Refund or Adjustment of Tax or Relief From Liability § 25.286 Claims for remission of tax on beer lost in...

  12. Using mass spectrometry to detect hydrolysed gluten in beer that is responsible for false negatives by ELISA.

    Science.gov (United States)

    Colgrave, Michelle L; Goswami, Hareshwar; Blundell, Malcolm; Howitt, Crispin A; Tanner, Gregory J

    2014-11-28

    Gluten is the collective name for a class of proteins found in wheat, rye, barley and oats. Eating gluten triggers an inappropriate auto-immune reaction in ∼70 million people globally affected by coeliac disease, where the gut reacts to gluten proteins and this triggers an immune response, resulting in intestinal inflammation and damage. Gluten-free foods are now commonplace, however, it is difficult to accurately determine the gluten content of products claiming to be gluten-free using current methodologies as the antibodies are non-specific, show cross-reactivity and have different affinities for the different classes of gluten. The measurement of gluten in processed products is further confounded by modifications to the proteins that occur during processing and in some case hydrolysis of the proteins. In this study, LC-MS/MS was used to profile whole beer, and two beer fractions representing hydrolysed hordeins (beer and revealed that certain classes of hordein were prone to hydrolysis (B- and D-hordein). Furthermore, select beers contained very high levels of gluten-derived fragments. Strikingly, those beers that contained high levels of B-hordein fragments gave near zero values by ELISA. The hydrolysed fragments that persist in beer show a dose-dependent suppression of ELISA measurement of gluten despite using a hordein standard for calibration of the assay. The development of MS-based methodology for absolute quantification of gluten is required for the accurate assessment of gluten, including hydrolysed forms, in food and beverages to support the industry, legislation and to protect consumers suffering from CD. PMID:25454134

  13. Globalization and taste convergence: The cases of wine and beer

    OpenAIRE

    Aizenman, Joshua; Brooks, Eileen

    2005-01-01

    This paper investigates changes in cultural consumption patterns for a low-concentration industry: wine and beer. Using data on 38 countries from 1963-2000, there is clear convergence in the consumption of wine relative to beer between 1963 and 2000. Convergence occurs even more quickly within groups of countries that have a higher degree of integration. A key prediction of international trade is confirmed in the data: greater trade integration weakens the association between production and c...

  14. High levels of melatonin generated during the brewing process.

    Science.gov (United States)

    Garcia-Moreno, H; Calvo, J R; Maldonado, M D

    2013-08-01

    Beer is a beverage consumed worldwide. It is produced from cereals (barley or wheat) and contains a wide array of bioactive phytochemicals and nutraceutical compounds. Specifically, high melatonin concentrations have been found in beer. Beers with high alcohol content are those that present the greatest concentrations of melatonin and vice versa. In this study, gel filtration chromatography and ELISA were combined for melatonin determination. We brewed beer to determine, for the first time, the beer production steps in which melatonin appears. We conclude that the barley, which is malted and ground in the early process, and the yeast, during the second fermentation, are the largest contributors to the enrichment of the beer with melatonin. PMID:23607887

  15. NASA Product Peer Review Process

    Science.gov (United States)

    Jenks, Ken

    2009-01-01

    This viewgraph presentation describes NASA's product peer review process. The contents include: 1) Inspection/Peer Review at NASA; 2) Reasons for product peer reviews; 3) Different types of peer reviews; and 4) NASA requirements for peer reviews. This presentation also includes a demonstration of an actual product peer review.

  16. Evaluation of beer deterioration by gas chromatography-mass spectrometry/multivariate analysis: a rapid tool for assessing beer composition.

    Science.gov (United States)

    Rodrigues, João A; Barros, António S; Carvalho, Beatriz; Brandão, Tiago; Gil, Ana M; Ferreira, António C Silva

    2011-02-18

    Beer stability is a major concern for the brewing industry, as beer characteristics may be subject to significant changes during storage. This paper describes a novel non-targeted methodology for monitoring the chemical changes occurring in a lager beer exposed to accelerated aging (induced by thermal treatment: 18 days at 45 °C), using gas chromatography-mass spectrometry in tandem with multivariate analysis (GC-MS/MVA). Optimization of the chromatographic run was performed, achieving a threefold reduction of the chromatographic time. Although losing optimum resolution, rapid GC runs showed similar chromatographic profiles and semi-quantitative ability to characterize volatile compounds. To evaluate the variations on the global volatile signature (chromatographic profile and m/z pattern of fragmentation in each scan) of beer during thermal deterioration, a non-supervised multivariate analysis method, Principal Component Analysis (PCA), was applied to the GC-MS data. This methodology allowed not only the rapid identification of the degree of deterioration affecting beer, but also the identification of specific compounds of relevance to the thermal deterioration process of beer, both well established markers such as 5-hydroxymethylfufural (5-HMF), furfural and diethyl succinate, as well as other compounds, to our knowledge, newly correlated to beer aging. PMID:21227435

  17. Hydrogen production using plasma processing

    International Nuclear Information System (INIS)

    Plasma processing is a promising method of extracting hydrogen from natural gas while avoiding the greenhouse gas (GHG) production typical of other methods such as steam methane reforming. This presentation describes a plasma discharge process based that, in a single reactor pass, can yield hydrogen concentrations of up to 50 % by volume in the product gas mixture. The process is free of GHG's, does not require catalysts and is easily scalable. Chemical and morphological analyses of the gaseous and solid products of the process by gas-chromatography/mass-spectrometry, microscopic Raman analyses and electron microscopy respectively are reviewed. The direct production of hydrogen-enriched natural gas (HENG) as a fuel for low pollution internal combustion engines and its purification to high-purity hydrogen (99.99%) from the product gas by pressure swing adsorption (PSA) purifier beds are reviewed. The presentation reviews potential commercial applications for the technology

  18. Beer and beer compounds: physiological effects on skin health.

    Science.gov (United States)

    Chen, W; Becker, T; Qian, F; Ring, J

    2014-02-01

    Beer is one of the earliest human inventions and globally the most consumed alcoholic beverage in terms of volume. In addition to water, the 'German Beer Purity Law', based on the Bavarian Beer Purity Law from 1516, allows only barley, hops, yeasts and water for beer brewing. The extracts of these ingredients, especially the hops, contain an abundance of polyphenols such as kaempferol, quercetin, tyrosol, ferulic acid, xanthohumol/isoxanthohumol/8-prenylnaringenin, α-bitter acids like humulone and β-bitter acids like lupulone. 8-prenylnaringenin is the most potent phytoestrogen known to date. These compounds have been shown to possess various anti-bacterial, anti-inflammatory, anti-oxidative, anti-angiogenic, anti-melanogenic, anti-osteoporotic and anti-carcinogenic effects. Epidemiological studies on the association between beer drinking and skin disease are limited while direct evidence of beer compounds in clinical application is lacking. Potential uses of these substances in dermatology may include treatment of atopic eczema, contact dermatitis, pigmentary disorders, skin infections, skin ageing, skin cancers and photoprotections, which require an optimization of the biostability and topical delivery of these compounds. Further studies are needed to determine the bioavailability of these compounds and their possible beneficial health effects when taken by moderate beer consumption.

  19. Beer and beer compounds: physiological effects on skin health.

    Science.gov (United States)

    Chen, W; Becker, T; Qian, F; Ring, J

    2014-02-01

    Beer is one of the earliest human inventions and globally the most consumed alcoholic beverage in terms of volume. In addition to water, the 'German Beer Purity Law', based on the Bavarian Beer Purity Law from 1516, allows only barley, hops, yeasts and water for beer brewing. The extracts of these ingredients, especially the hops, contain an abundance of polyphenols such as kaempferol, quercetin, tyrosol, ferulic acid, xanthohumol/isoxanthohumol/8-prenylnaringenin, α-bitter acids like humulone and β-bitter acids like lupulone. 8-prenylnaringenin is the most potent phytoestrogen known to date. These compounds have been shown to possess various anti-bacterial, anti-inflammatory, anti-oxidative, anti-angiogenic, anti-melanogenic, anti-osteoporotic and anti-carcinogenic effects. Epidemiological studies on the association between beer drinking and skin disease are limited while direct evidence of beer compounds in clinical application is lacking. Potential uses of these substances in dermatology may include treatment of atopic eczema, contact dermatitis, pigmentary disorders, skin infections, skin ageing, skin cancers and photoprotections, which require an optimization of the biostability and topical delivery of these compounds. Further studies are needed to determine the bioavailability of these compounds and their possible beneficial health effects when taken by moderate beer consumption. PMID:23802910

  20. Analysis of changes tendency on the polish beer market

    Directory of Open Access Journals (Sweden)

    Zbigniew Gołaś

    2010-01-01

    Full Text Available The article shows the analysis of Polish beer market in progress. On the basis of the carried out research it can be stated that Polish beer industry can be rated as one of the most modern hi-tech in the world. It is caused by cooperation of foreign investors with the Polish market which has resulted in a strong consolidation and separating of three major breweries owning almost 90% of the national beer market. Very tough competition between huge producers has also brought benefits to consumers who have received better quality product at a lower price. Moreover, changes in consumers’ habits have occurred. This is described by reduction in consumption of hard liquors on behalf of soft alcohols with the major position of beer. Polish beer market is close to satisfying consumers’ demands. Beer consumption per one inhabitant in Poland is close to European mean but its development will not be so dynamic as before. The situation is caused by the risk arising from the law which is not clear. Moreover, increasing fiscal aggravations and costs of production which due to the increase of prices of raw materials are also critical.

  1. Occurrence of (Z)-3,4-Dideoxyglucoson-3-ene in Different Types of Beer and Malt Beer as a Result of 3-Deoxyhexosone Interconversion.

    Science.gov (United States)

    Hellwig, Michael; Nobis, Arndt; Witte, Sophia; Henle, Thomas

    2016-04-01

    In beer, 3-deoxyglucosone (3-DG) and 3-deoxygalactosone (3-DGal) are important sugar degradation products, but little is known about the relevance of the interconversion reaction between these compounds in different types of beer. In the present study, 3-DG was quantitated at concentrations of 12.9-52.7 mg/L and 3-DGal at concentrations of 6.0-26.4 mg/L in different types of beer (pilsner, wheat, bock, dark, and alcohol-free beers). The concentrations in malt beer tended to be higher. Largely overlapping concentration ranges precluded a classification of beers by their 3-deoxyglycosone contents. 3,4-Dideoxyglucoson-3-ene (3,4-DGE) was identified as an important intermediate and quantitated in beer and malt beer for the first time. The E and Z isomers of the corresponding quinoxaline were synthesized by a new synthetic approach and isolated by semipreparative HPLC. An assay was developed for quantitation of (E)- and (Z)-3,4-DGE by HPLC-MS/MS, and the Z isomer was determined at concentrations of 0.3-1.7 mg/L in beer and 0.5-4.8 mg/L in malt beer samples. The E isomer was shown to be of little importance. Concentrations of 5-hydroxymethylfurfural (HMF) were twice as high as those of (Z)-3,4-DGE in beer samples (0.4-3.7 mg/L) but much higher in malt beer samples (1.6-336 mg/L). PMID:26984557

  2. Craft Beer Marketing. Do You Have to be First, Best, or Unique to Succeed?

    OpenAIRE

    Lahnalampi, Benjamin

    2016-01-01

    This thesis deals with the interplay of marketing and design in the craft brewing industry in Finland. The goal was to figure out what craft brewers do to successfully market their products. The thesis first explains that craft beer is different from generic beer in that it is uncompromising in its ingredients, special flavours, and sole focus on the beer rather than stock prices. Craft breweries use grassroots and guerrilla marketing tactics. They are heavily involved in social media marketi...

  3. How the East Was Won: Supply Chain Restructuring in the Eastern European Beer Market

    OpenAIRE

    van Herck, Kristine; Swinnen, Johan F.M.; Deconinck, Koen

    2012-01-01

    Like all markets in the former communist countries, the Eastern European beer market has been strongly affected by the economic reforms in the beginning of the 1990s. In the first years after reforms, there was a substantial decline in the production of barley, malt and beer. However, the brewery sector soon attracted interest from foreign investors, who faced problems in sourcing sufficient high quality malt in order to produce high quality beer. Therefore, they reintroduced vertical coordin...

  4. From Monasteries to Multinationals (and Back): A Historical Review of the Beer Economy

    OpenAIRE

    2011-01-01

    This article reviews beer production, consumption and the industrial organization of breweries throughout history. Monasteries were the centers of the beer economy in the early Middle Ages. Innovation and increased demand later induced the growth of commercial breweries. Globalization and scientific discoveries transfirmed the beer industry and increased competition from the 16th through the 19th century. The 20th century was characterized by dramatic (domestic and international) consolidatio...

  5. Hydrogen production processes from biomass

    OpenAIRE

    Shah, Sanjay

    2015-01-01

    Global warming, climate change and energy security have been gaining more attention worldwide. Hydrogen production from biomass offers an effective solution leaving minimal environmental footprint. This thesis identifies and reviews the most potential bio-hydrogen production pathways, identifies and designs the most promising process, and then conducts a rough feasibility study to check its economic potential for commercial production after simulation (experimental part). Finally, it also tes...

  6. Determination of benzoxazinoids in wheat and rye beers by HPLC-DAD and UPLC-QTOF MS.

    Science.gov (United States)

    Pihlava, Juha-Matti; Kurtelius, Tuula

    2016-08-01

    Phenolic compounds in beer have received considerable interest. Besides the more typical phenolic acids and flavonoids, beer contains also lesser-known compounds, such as hordatines, their agmatine precursors and other phenolamines. Current work shows that beers brewed from wheat or rye malts, in addition to barley malts, contain benzoxazinoids, a group of nitrogen containing secondary metabolites typical to wheat and rye. In this work, HPLC-DAD was used for the quantification of major benzoxazinoids in 32 wheat and four rye beers. Of the wheat beers 22 samples and all of the rye beers contained benzoxazinoids, or their breakdown products. Concentrations of DIBOA (2,4-dihydroxy-1,4-benzoxazin-3-one) (as aglycon) varied from 1.7 to 21.9mg/l in wheat beers and from 5.6 to 31.6mg/l in rye beers. Breakdown products BOA (benzoxazolin-2-one), found in 15 beers, and MBOA (6-methoxy-benzoxazolin-2-one), found in two beers, were measured at concentrations ranging from 2.4 to 10.7mg/l and 8.4 to 10.5mg/l, respectively. Identification of benzoxazinoids by UPLC-QTOF MS was done on selected beers. Benzoxazinoid profiles varied greatly between different wheat beers, and compared to rye beers the chemical diversity of benzoxazinoids was higher. As far as the authors know, this is the first time that other benzoxazinoids, rather than just the decomposition products BOA or MBOA, have been reported in beer. The results also show that benzoxazinoids can be present in beer glycosylated with three or four hexose units. PMID:26988518

  7. Application of a self-control system with a nerve unit in the beer fermentation process%啤酒发酵过程的单神经元自适应PID控制

    Institute of Scientific and Technical Information of China (English)

    杜立强; 韩兵欣; 刘利贤

    2001-01-01

    本文着重从控制原理、控制算法上介绍了一个工程实现的啤酒发酵过程单神经元PID自适应控制系统.简述了控制器的设计方法和系统的组成及特点.%A self-control system with a neural network unit in the beer fermentation process is presented . The design of the controller and the feature of the system are introduced .

  8. 使用路德类酵母生产无醇啤酒%Non-alcoholic Beer Production by Saccharomycodes ludwigii

    Institute of Scientific and Technical Information of China (English)

    刘杨; 李红; 杜金华

    2011-01-01

    研究路德类酵母菌落和细胞形态特征及其利用麦汁中糖的特点,发现其菌落为奶油色,半透明,有光泽,表面光滑,湿润,质软,中间凸起,边缘整齐;细胞为柠檬形,较大,两端出芽生殖。路德类酵母发酵89.9%的果糖和91.9%的葡萄糖,而对于蔗糖的利用率达到100%,但是不发酵麦芽糖和麦芽三糖。将路德类酵母应用于发酵麦汁制得无醇啤酒,并对其产酒精及风味物质的特点予以研究,结果发现:路德类酵母发酵麦汁产酒精量较低,约只相当于同条件下普通啤酒酵母的1/6,当原麦汁浓度低于8°P时,乙醇含量低于0.5%;风味物质的种类与普通啤%In this study,the colonies of Saccharomycodes ludwigii were observed to have a cream-colored,translucent,glossy,humid and smooth surface with middle bulge and regular fringe,and the cells were large and lemon-shaped with budding at both ends.Saccharomycodes ludwigii could ferment 89.9% fructose and 91.9% glucose and its rate of sucrose utilization was 100%,but it could ferment neither maltose nor maltotriose.Saccharomycodes ludwigii was used for producing non-alcoholic beer.We determined the main physicochemical indices and main flavor compounds in final the fermentation broth.The results indicated that Saccharomycodes ludwigii fermented wort produced a lower alcohol content,which was approximately 6 times less than that of common brewer s yeast fermentation under the same conditions.When the original wort concentration was lower than 8 °P,the alcohol content of prepared beer was lower than 0.5%(V/V).The main flavor compounds were identical to those in common beers.Compared with the non-alcoholic beer available in markets,the obtained non-alcoholic beer had fewer esters,no obvious difference in high-grade alcohol and similar taste.

  9. Toxicity profile of commercially produced indigenous banana beer.

    Science.gov (United States)

    Shale, K; Mukamugema, J; Lues, R J; Venter, P

    2012-08-01

    Mycotoxins, together with endotoxins, represent important classes of naturally occurring contaminants in food products, posing significant health risks to consumers. The aim of this study is to investigate the occurrence of both Fusarium mycotoxins and endotoxins in commercially produced traditional banana beer. Two brands of commercially produced traditional banana beer were collected from a local retail market in Kigali, Rwanda. Beer samples were analysed for the presence of deoxynivalenol (DON), fumonisin B₁ and zearalenone (ZEA), using an enzyme-linked immuno-sorbent assay (ELISA) method. The quantification of bacterial endotoxin using Limulus amoeboecyte lysate (LAL) assay was also conducted. The contamination levels were 20 and 6.7 µg kg⁻¹ for DON; 34 and 31.3 µg kg⁻¹ for FB₁; 0.66 and 2.2 µg kg⁻¹ for ZEA in brands A and B of the beers, respectively. Results indicate that the levels of Fusarium toxins and bacterial endotoxin reported in this study did not pose adverse human health effects as a result of drinking/consuming banana beer. However, exposure to low/sub-threshold doses or non-toxic levels of endotoxins magnifies the toxic effect of xenobiotic agents (e.g. fungal toxins) on liver and other target organs. Considering Fusarium toxins and/or endotoxin contamination levels in other agricultural commodities intended for human consumption, health risks might be high and the condition is aggravated when beer is contaminated by mixtures of the mycotoxins, as indicated in this study.

  10. Influence of Hops Pellets Age on α-acids Utilization and Organoleptic Quality of Beer

    Directory of Open Access Journals (Sweden)

    Siniša Srečec

    2008-06-01

    Full Text Available Parallel brewing trials were performed in laboratory brewery. For beer wort hopping, hop pellets of different age (“slightly aged” and “strongly aged” one and storage indexes (0.35 and 0.59, respectively were used. During brewing were measured bitterness, utilization of α-acids and index of α –acids isomerization. Mature beers were evaluated by panel taste testing. The results of panel testing, based on beer bitterness, drink ability and aroma, by universal flexible system of product quality evaluation, showed no significant difference between two beers. Therefore it was concluded that old hop pellets with high hop storage index values (0.59 could be used for beer wort hopping when fresh hop supply is missing. However such solution needs prolonged wort boiling, more energy consumption and colour of hopped wort and final beer is more intensive.

  11. Occurrence of Fusarium mycotoxins and their dietary intake through beer consumption by the European population.

    Science.gov (United States)

    Rodríguez-Carrasco, Yelko; Fattore, Margherita; Albrizio, Stefania; Berrada, Houda; Mañes, Jordi

    2015-07-01

    Since cereals are raw materials for production of beer and beer-based drinks, the occurrence mycotoxins in 154 beer samples was topic of investigation in this study. The analyses were conducted using QuEChERS extraction and gas chromatography-tandem mass spectrometry determination. The analytical method showed recoveries for vast majority of analytes ranged from 70% to 110%, relative standard deviations lower than 15% and limits of detection from 0.05 to 8 μg/L. A significant incidence of HT-2 toxin and deoxynivalenol (DON) were found in 9.1% and 59.7% of total samples, respectively. The exposure of European population to mycotoxins through beer consumption was assessed. No toxicological concern was associated to mycotoxins exposure for average beer consumers. Despite that, for heavy beer drinkers, the contribution of this commodity to the daily intake is not negligible, approaching or even exceeding the safety levels.

  12. superoxide dismutase in beer production and its application%超氧化物歧化酶在啤酒生产过程中的研究及应用

    Institute of Scientific and Technical Information of China (English)

    路玉兰

    2011-01-01

    Superoxide dismutase (SOD) is a class of enzyme existing in the organisms and has the ability to clear the free radicals. It plays an important role in the beer production. This study analyzes the beer flavor aging factors, and provides some technical solutions to prevent. SOD is an antioxidants which can clear and block the oxygen. The characteristics of SOD in the malt and yeast are discussed. The methods of increasing SOD content in the different fermentation stage of beer are illustrated. Exogenous SOD had significantly impact on increasing the reduction ability of the original malt juice, antioxidants capacity in the fermentation, as well as keep stable of beer flavor. The exogenous SOD resources and the problems are discussed. The prospects of its application in the industry are also proposed.%超氧化物歧化酶普遍存在于生物体内,具有清除氧活性自由基的生物活性,在啤酒生产过程中具有重要的作用.本文对啤酒风味老化因素给予了分析,并对减少啤酒风味的老化提供了一定的技术方案,重点对影响老化的关键因素氧进行了论述,并给与清除和阻断氧的方法,超氧化物歧化酶作为一种抗氧化剂,本文分别对麦芽、酵母中的超氧化物歧化酶的特性进行了分析,并且对啤酒发酵中不同时期提高超氧化物歧化酶的含量的措施给予了探讨,在生产过程中添加外源性超氧化物歧化酶对于提高原麦汁的还原力,发酵液的抗氧化力以及成品啤酒的风味稳定性都有明显的作用,同时,本文就目前外源性超氧化物歧化酶的来源,存在的问题进行了探讨,并对其在工业化生产上的应用前景进行了分析和探讨.

  13. Bacteria associated with human saliva are major microbial components of Ecuadorian indigenous beers (chicha).

    Science.gov (United States)

    Freire, Ana L; Zapata, Sonia; Mosquera, Juan; Mejia, Maria Lorena; Trueba, Gabriel

    2016-01-01

    Indigenous beers (chicha) are part of the indigenous culture in Ecuador. The fermentation process of these beers probably relies on microorganisms from fermented substrates, environment and human microbiota. We analyzed the microbiota of artisanal beers (including a type of beer produced after chewing boiled cassava) using bacterial culture and 16S ribosomal RNA (rRNA) gene-based tag-encoded FLX amplicon pyrosequencing (bTEFAP). Surprisingly, we found that Streptococcus salivarius and Streptococcus mutans (part of the human oral microbiota) were among the most abundant bacteria in chewed cassava and in non-chewed cassava beers. We also demonstrated that S. salivarius and S. mutans (isolated from these beers) could proliferate in cassava mush. Lactobacillus sp. was predominantly present in most types of Ecuadorian chicha.

  14. ISOLATION AND IDENTIFICATION OF AMYLASE PRODUCING YEASTS IN ‘TELLA’ (ETHIOPIAN LOCAL BEER) AND THEIR AMYLASE CONTRIBUTION FOR ‘TELLA’ PRODUCTION

    OpenAIRE

    Berhanu Andualem; Amare Gessesse

    2013-01-01

    ‘Tella’ is local beer which is used in most part of Ethiopia. It is made from cereals, such as barley, wheat, maize and other crops. Rhamnus prinoides is also used to provide a special aroma and flavor as well as antiseptic agent. The objective of this study is to determine the contribution of amylases from tella yeast isolates and compare with the role of amylase from malt. House hold ‘tella’ samples were collected and plated on starch agar and then amylase positive isolates of yeast were id...

  15. Bioprocess Intensification of Beer Fermentation Using Immobilised Cells

    Science.gov (United States)

    Verbelen, Pieter J.; Nedović, Viktor A.; Manojlović, Verica; Delvaux, Freddy R.; Laskošek-Čukalović, Ida; Bugarski, Branko; Willaert, Ronnie

    Beer production with immobilised yeast has been the subject of research for approximately 30 years but has so far found limited application in the brewing industry, due to engineering problems, unrealised cost advantages, microbial contaminations and an unbalanced beer flavor (Linko et al. 1998; Brányik et al. 2005; Willaert and Nedović 2006). The ultimate aim of this research is the production of beer of desired quality within 1-3 days. Traditional beer fermentation systems use freely suspended yeast cells to ferment wort in an unstirred batch reactor. The primary fermentation takes approximately 7 days with a subsequent secondary fermentation (maturation) of several weeks. A batch culture system employing immobilization could benefit from an increased rate of fermentation. However, it appears that in terms of increasing productivity, a continuous fermentation system with immobilization would be the best method (Verbelen et al. 2006). An important issue of the research area is whether beer can be produced by immobilised yeast in continuous culture with the same characteristic as the traditional method.

  16. 27 CFR 27.48 - Imported distilled spirits, wines, and beer.

    Science.gov (United States)

    2010-04-01

    ... List of CFR Sections Affected in the Finding Aids section of this volume. ..., wines, and beer. 27.48 Section 27.48 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER...

  17. Study on the Technology to Produce the Secondary Fermentaton Hullessbarley Beer%二次发酵青稞啤酒工艺的研究

    Institute of Scientific and Technical Information of China (English)

    周韶华; 宋扬; 周广田

    2015-01-01

    二次发酵青稞啤酒以大麦麦芽、小麦麦芽和青稞麦芽为原料,通过上面发酵酵母No.303主发酵和下面发酵酵母No.308后发酵而成,符合优质淡色啤酒国家标准且具有怡人的特征香气。本生产工艺的研究为二次发酵青稞啤酒的开发提供了可行的工艺参数。%The secondary fermentaton hullessbarley beer was brewed with malt, wheat malt, hullessbarley malt as the main raw material, through lord fermentation by top-fermentation yeast and secondary fermentation by bottom-fermentation yeast. The secondary fermentaton hullessbarley beer meets the national standards of ale beer, and has a pleasant flavor. This research on brewing process of the secondery fermentaton hullessbarley beer provides the best way to produce this kind of beer product.

  18. Transcriptome Sequence and Plasmid Copy Number Analysis of the Brewery Isolate Pediococcus claussenii ATCC BAA-344T during Growth in Beer

    OpenAIRE

    Vanessa Pittet; Phister, Trevor G.; Barry Ziola

    2013-01-01

    Growth of specific lactic acid bacteria in beer leads to spoiled product and economic loss for the brewing industry. Microbial growth is typically inhibited by the combined stresses found in beer (e.g., ethanol, hops, low pH, minimal nutrients); however, certain bacteria have adapted to grow in this harsh environment. Considering little is known about the mechanisms used by bacteria to grow in and spoil beer, transcriptome sequencing was performed on a variant of the beer-spoilage organism Pe...

  19. Terminal acidic shock inhibits sour beer bottle conditioning by Saccharomyces cerevisiae.

    Science.gov (United States)

    Rogers, Cody M; Veatch, Devon; Covey, Adam; Staton, Caleb; Bochman, Matthew L

    2016-08-01

    During beer fermentation, the brewer's yeast Saccharomyces cerevisiae experiences a variety of shifting growth conditions, culminating in a low-oxygen, low-nutrient, high-ethanol, acidic environment. In beers that are bottle conditioned (i.e., carbonated in the bottle by supplying yeast with a small amount of sugar to metabolize into CO2), the S. cerevisiae cells must overcome these stressors to perform the ultimate act in beer production. However, medium shock caused by any of these variables can slow, stall, or even kill the yeast, resulting in production delays and economic losses. Here, we describe a medium shock caused by high lactic acid levels in an American sour beer, which we refer to as "terminal acidic shock". Yeast exposed to this shock failed to bottle condition the beer, though they remained viable. The effects of low pH/high [lactic acid] conditions on the growth of six different brewing strains of S. cerevisiae were characterized, and we developed a method to adapt the yeast to growth in acidic beer, enabling proper bottle conditioning. Our findings will aid in the production of sour-style beers, a trending category in the American craft beer scene. PMID:27052714

  20. Identification and in vitro reactivity of celiac immunoactive peptides in an apparent gluten-free beer.

    Directory of Open Access Journals (Sweden)

    Ana Real

    Full Text Available Gluten content from barley, rye, wheat and in certain oat varieties, must be avoid in individuals with celiac disease. In most of the Western countries, the level of gluten content in food to be considered as gluten-free products is below 20 parts per million measured by ELISA based on specific anti-gluten peptide antibody. However, in beverages or food suffering complex hydrolytic processes as beers, the relative proportion of reactive peptides for celiac patients and the analytical techniques may differ, because of the diversity of the resulting peptide populations after fermentations. A beer below 20 parts per million of gluten but yet detectable levels of gluten peptides by anti-gliadin 33-mer antibodies (G12 and A1 was analyzed. We identified and characterized the relevant peptides for either antibody recognition or immunoactivity in celiac patients. The beer was fractionated by HPLC. The relative reactivity of the different HPLC fractions to the G12/A1 antibodies correlated to the reactivity of peripheral blood mononuclear cells isolated from 14 celiac individuals. Peptides from representative fractions classified according to the relative reactivity to G12/A1 antibodies were identified by mass spectrometry. The beer peptides containing sequences with similarity to those of previously described G12 and A1 epitopes were synthesized and confirmed significant reactivity for the antibodies. The most reactive peptides for G12/A1 also confirmed the highest immunogenicity by peripheral blood mononuclear cell activation and interferon γ production from celiac patients. We concluded that preparative HPLC combined with anti-gliadin 33-mer G12/A1 antibodies were very sensitive and specific methods to analyze the relevant immunogenic peptides in hydrolyzed gluten.

  1. Would Weaker Beer Help Reduce Alcohol's Harms?

    Science.gov (United States)

    ... medlineplus.gov/news/fullstory_160387.html Would Weaker Beer Help Reduce Alcohol's Harms? Researchers say drinkers wouldn' ... 2016 (HealthDay News) -- Lowering the alcohol content in beer and other drinks may help reduce their harmful ...

  2. Beer & Antioxidants: Benefits in human health

    OpenAIRE

    Hernández, Lourdes Franco

    2013-01-01

    Beer has many properties such as low-calories, protein compounds, minerals and trace elements, vitamins A, D and E, polyphenols, carbon dioxide, and antioxidant capacity which make moderate consumption healthy. Beer is the only beverage which contains Hop (Humulus lupulus) and this make that beer has sedative propriety. The objective of our experiment is measure the antioxidant capacity in urine later consumed a non-alcoholic beer. The trial was conducted in a population of 17 female healthy ...

  3. Production of Chinese wolfberry draft beer%保健型枸杞纯生啤酒酿造方法的研究

    Institute of Scientific and Technical Information of China (English)

    赵春杰; 李正英

    2009-01-01

    将枸杞汁与麦芽汁以一定比例配料,经纯种发酵,以无菌过滤和无菌灌装技术生产出保健型枸杞纯生啤酒.通过实验确定了枸杞的最佳添加量和添加时间,优化了发酵工艺参数,制定出保健型枸杞纯生啤酒酿造工艺.%Using mixture of Chinese wolfberry and wort as raw materials, Chinese wolfberry draft beer was produced after pure fermentation, asepsis filtration and asepsis fill. The optimal content and time of adding Chinese wolfberry were obtained and the fermentation conditions optimized.

  4. Volatile organic compound (VOC) emissions during malting and beer manufacture

    Science.gov (United States)

    Gibson, Nigel B.; Costigan, Gavin T.; Swannell, Richard P. J.; Woodfield, Michael J.

    Estimates have been made of the amounts of volatile organic compounds (VOCs) released during different stages of beer manufacture. The estimates are based on recent measurements and plant specification data supplied by manufacturers. Data were obtained for three main manufacturing processes (malting, wort processing and fermentation) for three commercial beer types. Some data on the speciation of emitted compounds have been obtained. Based on these measurements, an estimate of the total unabated VOC emission. from the U.K. brewing industry was calculated as 3.5 kta -1, over 95% of which was generated during barley malting. This value does not include any correction for air pollution control.

  5. Fate of mycotoxins during beer brewing and fermentation.

    Science.gov (United States)

    Inoue, Tomonori; Nagatomi, Yasushi; Uyama, Atsuo; Mochizuki, Naoki

    2013-01-01

    Mycotoxins are frequent contaminants of grains, and breweries need, therefore, to pay close attention to the risk of contamination in beer made from such grains as barley and corn. The fate of 14 types of mycotoxin (aflatoxins, fumonisins, ochratoxin A, patulin, trichothecenes, and zearalenone) during beer brewing was investigated in this study. Malt artificially spiked with each mycotoxin was put through the mashing, filtration, boiling and fermentation processes involved in brewing. After brewing, the levels of aflatoxins, ochratoxin A, patulin, and zearalenone were found to have decreased to less than 20% of their initial concentration. They had been adsorbed mainly to the spent grain and removed from the unhopped wort. Additionally, as zearalenone was known, patulin was metabolized to the less toxic compound during the fermentation process. The risk of carry-over to beer was therefore reduced for half of the mycotoxins studied. However, attention still needs to be paid to the risk of trichothecene contamination.

  6. Adsorption of Purine Compounds in Beer with Activated Carbon Prepared from Beer Lees

    OpenAIRE

    Shibata, Junji; MURAYAMA, Norihiro; TAKEYAMA, Masato

    2009-01-01

    Six hundred thousand tons of beer lees are discharged annually in Japanese breweries. It is well known that purine compounds are one of substances which cause the gout and beer especially contains a lot of purine compounds such as adenosine, adenosine 5’-phosphate and so on, compared with the other alcoholic drinks. The application of activated carbon prepared from beer lees was investigated in order to remove purine compounds in beer. The reuse and recycling of beer lees to activated carbon ...

  7. Product-oriented intensive heating process design

    OpenAIRE

    Broeze, J.; Sman, van der, R.G.M.; Vollebregt, H.M.; Berg, van den, S.J.P.L.

    2007-01-01

    Control of product quality and process yields in innovative food production processes can be largely improved through better understanding of the relations between process design and product quality.The effects of intensive heating processes such as frying, baking, roasting and microwave on product quality are still poorly understood. Currently, when designing new food processing lines, empirical knowledge of the effects of various process types on product quality is leading.With upcoming `ne...

  8. Simultaneous determination of prenylflavonoid and hop bitter acid in beer lee by HPLC-DAD-MS.

    Science.gov (United States)

    Kao, T H; Wu, G Y

    2013-11-15

    An HPLC-DAD-MS method with high accuracy and precision was developed for determination of prenylflavonoids and hop bitter acids in beer lee, a by-product from beer brewing process. Four prenylflavonoids and nine hop bitter acids can be simultaneously separated in 29 min using a Thermo HyPURITY C18 column in combination with diode array dectector and mass spectrometer with HPLC solvent gradient system of phosphoric acid aqueous solution at pH 1.6 and acetonitrile at a flow rate of 1.5 mL/min and detection wavelength at 314 nm. Beer lee is found to contain isoxanthohumol (36.2 μg/g), xanthohumol (29.6 μg/g), 8-prenylnaringenin (7.84 μg/g), 6-prenylnaringenin (19.2 μg/g), cohumulone (44.7 μg/g), humulone (123 μg/g), adhumulone (21.8 μg/g), colupulone (44.2 μg/g), lupulone (33.2 μg/g), and adlupulone (5.76 μg/g).

  9. Ant colony system algorithm for the optimization of beer fermentation control

    Institute of Scientific and Technical Information of China (English)

    肖杰; 周泽魁; 张光新

    2004-01-01

    Beer fermentation is a dynamic process that must be guided along a temperature profile to obtain the desired results. Ant colony system algorithm was applied to optimize the kinetic model of this process. During a fixed period of fermentation time, a series of different temperature profiles of the mixture were constructed. An optimal one was chosen at last. Optimal temperature profile maximized the final ethanol production and minimized the byproducts concentration and spoilage risk. The satisfactory results obtained did not require much computation effort.

  10. Hydrogen production processes: an overview

    International Nuclear Information System (INIS)

    Hydrogen, the most abundant element in the universe, does not occur freely on our planet. However, it is predominantly present on earth in combination with oxygen as water and with carbon and other elements as fossil fuels, hydrocarbons, and biomass. Production of hydrogen from these sources is an energy intensive process. Hydrogen production processes can be broadly classified into three general categories: thermal, electrolytic, and photolytic. At present about 96 % of world's hydrogen is produced from fossil fuels using thermal processes like steam methane reforming, partial oxidation, and gasification of coal or biomass while remaining comes from electrolysis of water. Most of the hydrogen produced is primarily used in the chemical industry. More recently hydrogen is perceived as a clean, renewable energy carrier for sustainable energy supply in the future especially when issues like growing concern about global warming due to emission of green house gases and depletion of fossil fuel resources have become paramount. In association with the fuel cell technology, hydrogen appears to be a promising alternative to the fossil fuels for transport applications

  11. The Evaluation on Beer Fermentation Maturity%啤酒发酵成熟度评价的研究

    Institute of Scientific and Technical Information of China (English)

    李红; 闫素娟; 康黎东; 褚洁洁; 金玮鋆

    2015-01-01

    Diacetyl, a by-product of yeast metabolism in beer fermentation process, its content is a main indicator for evaluating beer fermenta-tion maturity. Traditional VDK measurement for diacetyl content has certain defects. TVDK is the sum of diacetyl and its precursor, and the measurement of TVDK to evaluate beer fermentation maturity is scientific. In this study, the feasibility of TVDK measurement was demon-strated through the validation of the existed defects of VDK measurement, and the change rules of TVDK in the fermentation process of beer of different alcohol content were investigated. The control standards of TVDK in the evaluation on beer fermentation maturity were determined as 100 ppb by threshold test. The feasible methods for the measurement of TVDK in beer were put forward which could guarantee normal beer fer-mentation.%双乙酰是啤酒发酵过程中酵母自身代谢产生的一种副产物,其含量是衡量啤酒成熟的主要指标。双乙酰含量的传统检测方法(VDK检测方法)存在一定的缺陷,而总双乙酰(TVDK)是双乙酰及其前驱体的总和,用TVDK来评价啤酒的成熟度具有正确的指导价值。本试验通过验证VDK检测方法中存在的缺陷,得出TVDK方法的可行性,并且研究了不同浓度啤酒发酵过程中TVDK的变化规律,通过阈值试验得出TVDK在啤酒发酵成熟评价中的控制标准为0.10 mg/L。试验提出了测定啤酒中总双乙酰的可行性方法,对保证啤酒的正常发酵起到了一定作用。

  12. Bottled vs. Canned Beer: Do They Really Taste Different?

    Directory of Open Access Journals (Sweden)

    Andrew Barnett

    2016-09-01

    Full Text Available People often say that beer tastes better from a bottle than from a can. However, one can ask how reliable this perceived difference is across consumers. And, if reliable, one can further ask whether it is a purely psychological phenomenon (associated with the influence of packaging on taste perception, or whether instead it reflects some more mundane physico-chemical interaction between the packaging material (or packing procedure/process and the contents. Two experiments were conducted in order to address these questions. In the main experiment, 151 participants at the 2016 Edinburgh Science Festival were served a special ‘craft beer’ in a plastic cup. The beer was either poured from a bottle or can (a between-participants experimental design was used. The participants were encouraged to pick up the packaging in order to inspect the label before tasting the beer. The participants rated the perceived taste, quality, and freshness of the beer, as well as their likelihood of purchase, and estimated the price. All of the beer came from the same batch (specifically a Session IPA from Barney’s Brewery in Edinburgh. None of the participants were familiar with this particular craft brew. Nevertheless, those who evaluated the beer from the bottle rated it as tasting better than those who rated the beer served from the can. Having demonstrated such a perceptual difference (in terms of taste, we then went on to investigate whether people would prefer one packaging format over the other when the beer from bottle and can was served blind to a new group of participants (i.e., when the participants did not know the packaging material. The participants in this control study (n = 29 were asked which beer they preferred. Alternatively, they could state that the two samples tasted the same. No sign of a consistent preference was obtained under such blind tasting conditions. Explanations for the psychological impact of the packaging format, in terms of

  13. Beer multinationals supporting Africa's development?

    NARCIS (Netherlands)

    J.C.A.C. van Wijk (Jeroen); H. Kwakkenbos (Herma)

    2011-01-01

    markdownabstractThis paper addresses the question how partnerships include smallholders into sorghum-beer supply chains. Introduction Restrictions on the import of barley malt by the Nigerian government in the 1980s have facilitated an import substitution strategy that is now widely adopted by

  14. Determination of free fatty acids in beer.

    Science.gov (United States)

    Bravi, Elisabetta; Marconi, Ombretta; Sileoni, Valeria; Perretti, Giuseppe

    2017-01-15

    Free fatty acids (FFA) content of beer affects the ability to form a stable head of foam and plays an important role in beer staling. Moreover, the presence of saturated FAs is related sometimes to gushing problems in beer. The aim of this research was to validate an analytical method for the determination of FFAs in beer. The extraction of FFAs in beer was achieved via Liquid-Liquid Cartridge Extraction (LLCE), the FFAs extract was purified by Solid Phase Extraction (SPE), methylated by boron trifluoride in methanol, and injected into GC-FID system. The performance criteria demonstrate that this method is suitable for the analysis of medium and long chain FFAs in beer. The proposed method was tested on four experimental beers. PMID:27542484

  15. Fluorescence studies of beer protein uptake by silica

    Science.gov (United States)

    Apperson, Kathleen; Birch, David J. S.; Leiper, Kenneth; McKeown, Ian P.

    2001-05-01

    Fluorescence has been investigated with respect to new methods for monitoring protein uptake by silica, with particular attention being given to haze forming proteins and foam proteins present in beer. These are of particular interest to the brewing industry as an important aspect of the brewing process is the prevention of chill haze formation. This is necessary in order to maintain the clarity of the beer and to extend the shelf life. Chill haze, which is a result of the interaction of certain proteins with some polyphenols, can be prevented by the removal of one or both of these constituents.

  16. Developing engineering processes through integrated modelling of product and process

    OpenAIRE

    Nielsen, Jeppe Bjerrum; Hvam, Lars

    2012-01-01

    This article aims at developing an operational tool for integrated modelling of product assortments and engineering processes in companies making customer specific products. Integrating a product model in the design of engineering processes will provide a deeper understanding of the engineering activities as well as insight into how product features affect the engineering processes. The article suggests possible ways of integrating models of products with models of engineering processes. The ...

  17. Evolutionary optimization of production materials workflow processes

    DEFF Research Database (Denmark)

    Herbert, Luke Thomas; Hansen, Zaza Nadja Lee; Jacobsen, Peter;

    2014-01-01

    We present an evolutionary optimisation technique for stochastic production processes, which is able to find improved production materials workflow processes with respect to arbitrary combinations of numerical quantities associated with the production process. Working from a core fragment of the ...... where a baked goods company seeks to improve production time while simultaneously minimising the cost and use of resources....

  18. Chemical production processes and systems

    Science.gov (United States)

    Holladay, Johnathan E.; Muzatko, Danielle S.; White, James F.; Zacher, Alan H.

    2014-06-17

    Hydrogenolysis systems are provided that can include a reactor housing an Ru-comprising hydrogenolysis catalyst and wherein the contents of the reactor is maintained at a neutral or acidic pH. Reactant reservoirs within the system can include a polyhydric alcohol compound and a base, wherein a weight ratio of the base to the compound is less than 0.05. Systems also include the product reservoir comprising a hydrogenolyzed polyhydric alcohol compound and salts of organic acids, and wherein the moles of base are substantially equivalent to the moles of salts or organic acids. Processes are provided that can include an Ru-comprising catalyst within a mixture having a neutral or acidic pH. A weight ratio of the base to the compound can be between 0.01 and 0.05 during exposing.

  19. About the Bidimensional Beer-Lambert Law

    CERN Document Server

    Lacaze, Bernard

    2012-01-01

    In acoustics, ultrasonics and in electromagnetic wave propagation, the crossed medium can be often modelled by a linear invariant filter (LIF) which acts on a wide-sense stationary process. Its complex gain follows the Beer-Lambert law i.e is in the form exp [-\\alphaz] where z is the thickness of the medium and \\alpha depends on the frequency and on the medium properties. This paper addresses a generalization for electromagnetic waves when the beam polarization has to be taken into account. In this case, we have to study the evolution of both components of the electric field (assumed orthogonal to the trajectory). We assume that each component at z is a linear function of both components at 0. New results are obtained modelling each piece of medium by four LIF. They lead to a great choice of possibilities in the medium modelling. Particular cases can be deduced from works of R. C. Jones on deterministic monochromatic light. keywords: linear filtering, polarization, Beer-Lambert law, random processes.

  20. Microcontroller-based control system design for beer filling machine%基于单片机的啤酒灌装机控制系统设计

    Institute of Scientific and Technical Information of China (English)

    何非; 黄川; 张敏; 李东波

    2014-01-01

    It introduces a method for controlling beer filling machine based on STC15F2K60S2 Series MCU,which is combined with the automation of beer filling production line process control.Aiming at every step of the opera-tion from the vacuum to the filling of the blowing end, vacuum valve, filling valve, carbon dioxide in the process liquor valve and the filling time, this design controls all process, achieves a rapid, high precision automatic fill-ing beer filling machine, provides technical support for the control of beer filling machine.%提出了一种运用STC15F2K60S2系列单片机控制啤酒灌装机的方法,即结合啤酒灌装生产线的自动化控制流程,主要针对从抽真空到灌装吹气结束的每一步操作,对灌装过程中的真空阀、二氧化碳阀、酒液阀的开闭以及灌装时间、充气时间等进行了控制,实现了啤酒灌装机的快速、高精度自动灌装,为啤酒灌装机的控制提供了技术支持。

  1. THE ANALYSIS OF THE BEER SECTOR IN ROMANIA

    Directory of Open Access Journals (Sweden)

    OANA DOBRE-BARON

    2012-12-01

    Full Text Available This study aims to analyse a sector of the Romanian economy which is currently among the most sustainable. It is about production and marketing of beer, a product with a long and rich history around the world but also in Romania. The analysis covers a period of seven years and takes into account the dynamic evolution of those market-specific indicators such as: production, consumption, imports, exports, workforce involved, the contribution to the state budget, etc.

  2. Beer as a Teaching Aid in the Classroom and Laboratory

    Science.gov (United States)

    Korolija, Jasminka N.; Plavsic, Jovica V.; Marinkovic, Dragan; Mandic, Ljuba M.

    2012-01-01

    Beer was chosen as a teaching tool to maximize students' class participation and systemize and enhance their knowledge of chemistry. Viewing beer as a complex mixture allowed the students to learn how to directly apply their chemistry knowledge. Before the "Beer Unit" students were instructed to research beer and acquire data on beer composition…

  3. Continuous fermentation of alcohol-free beer : bioreactor hydrodynamics and yeast physiology

    OpenAIRE

    Mota, André

    2012-01-01

    Tese de doutoramento em Biological and Chemical Engineering In this study, the continuous product ion with immobilized cells of beer without alcohol was investigated. Apart from the evaluation of the various parameters affecting the quality of the continuous product ion of alcohol- free beer, a detailed study on the hydrodynamics of three phase bioreactors was also done. One of the major costs associated with continuous fermentations is the carrier cost where the yeast is immobilized. T...

  4. Wood Technology: Techniques, Processes, and Products

    Science.gov (United States)

    Oatman, Olan

    1975-01-01

    Seven areas of wood technology illustrates applicable techniques, processes, and products for an industrial arts woodworking curriculum. They are: wood lamination; PEG (polyethylene glycol) diffusion processes; wood flour and/or particle molding; production product of industry; WPC (wood-plastic-composition) process; residential construction; and…

  5. 啤酒加工厂设备的选型原则与设备选型%Type Selection Principle and Equipment Type Selection of Beer Factory

    Institute of Scientific and Technical Information of China (English)

    邹东恢; 郭宏文

    2016-01-01

    With the development of beer production capacity and output in our countury,the equipment industry make fast development either,In this paper, it discussed beer processing equipment type selection principle, equipment type selection, including beer raw material treatment equipment、gelatinization equipment、Saccharify equipment、fermentation equipment、filtration equipment type selection,and provide a useful guidance for future studies to beer processing equipment development.%我国啤酒生产规模和产量的增长,使装备工业发展也较快,论述了啤酒加工设备选型的原则、设备选型,包括啤酒原料处理设备、糊化设备、糖化设备、发酵设备、过滤设备等的选型,并探讨了啤酒加工设备的未来发展趋势。

  6. PROPOSAL OF SPATIAL OPTIMIZATION OF PRODUCTION PROCESS IN PROCESS DESIGNER

    Directory of Open Access Journals (Sweden)

    Peter Malega

    2015-03-01

    Full Text Available This contribution is focused on optimizing the use of space in the production process using software Process Designer. The aim of this contribution is to suggest possible improvements to the existing layout of the selected production process. Production process was analysed in terms of inputs, outputs and course of actions. Nowadays there are many software solutions aimed at optimizing the use of space. One of these software products is the Process Designer, which belongs to the product line Tecnomatix. This software is primarily aimed at production planning. With Process Designer is possible to design the layout of production and subsequently to analyse the production or to change according to the current needs of the company.

  7. A Rare Etiology of Hyponatremia: Beer Potomania

    Directory of Open Access Journals (Sweden)

    Gökhan SARGIN

    2012-05-01

    Full Text Available Electrolyte abnormalities can be observed in chronic alcoholic patients. Hyponatremia is one of them. Beer potomania is an unusual cause of hyponatremia and was first described by Gwinup et all. in 1972. Patients usually have a history of binge beer drinking and poor solute intake. We present here a 48-year-old male patient who had hyponatremia secondary to binge beer drinking.

  8. Brewing the Recipe for Beer Brand Equity

    OpenAIRE

    Cristina Calvo Porral; Normand Bourgault; Domingo Calvo Dopico

    2013-01-01

    This research study aims to analyze the sources and consequences of beverages’ Brand Equity, and more specifically, the beer Brand Equity in a Sothern European mature market. For this purpose, based on the customer-based Aaker’s Brand Equity model, we developed an empirical study, using structural equation modeling (SEM) in order to assess how beer Brand Equity stems from in the brewery industry and to analyze its consequences in consumer behavior. Our findings suggest that the beer brand ima...

  9. XML-based product information processing method for product design

    Science.gov (United States)

    Zhang, Zhen Yu

    2012-01-01

    Design knowledge of modern mechatronics product is based on information processing as the center of the knowledge-intensive engineering, thus product design innovation is essentially the knowledge and information processing innovation. Analysis of the role of mechatronics product design knowledge and information management features, a unified model of XML-based product information processing method is proposed. Information processing model of product design includes functional knowledge, structural knowledge and their relationships. For the expression of product function element, product structure element, product mapping relationship between function and structure based on the XML model are proposed. The information processing of a parallel friction roller is given as an example, which demonstrates that this method is obviously helpful for knowledge-based design system and product innovation.

  10. Creating a beer degustation for restaurant "Talli". Marketing promotion.

    OpenAIRE

    Shamanina, Elizaveta

    2013-01-01

    Restaurant business nowadays is not only catering establishment, with the function of food service. It includes the function of nutrition, education, leisure, media and competent marketing policy. Creating a new product for working business place is responsible and interesting work. It needs deep and wide range of knowledge, professional skills and willingness to actively work. The aim of the thesis is to submit to the customer new kind of productbeer degustation. Explain in details ...

  11. 控制上面发酵小麦啤酒中高级醇含量的研究进展%Research progress on higher alcohols control in top-fermentation wheat beer production

    Institute of Scientific and Technical Information of China (English)

    于爱红; 耿靖玮; 弭孝涛; 刘建恒; 周广田

    2011-01-01

    高级醇是啤酒中主要的风味物质,适量的高级醇能赋予啤酒丰满的口感,增加酒体的协调性,高级醇过量则会给啤酒带来异杂味并引起人体某些疾病.该文对高级醇的性质,测定方法,在啤酒中的代谢途径,影响其含量的因素以及降低上面发酵小麦啤酒中高级醇含量的研究情况进行了综述.%Higher alcohols are the main flavor substances in beer. Adequate quantity of higher alcohols could make beer with full and enjoyable taste and improve the harmony of aroma profile of beer. However, superfluous higher alcohols content would bring off-flavor in beer and is harmful for human health. Research progress in the characteristic, determination methods, metabolic pathway of higher alcohols in beer, factors affected their contents, and technique control for reduced higher alcohols contents in top-fermentation wheat beer was summarized in the paper.

  12. Potential of lees from wine, beer and cider manufacturing as a source of economic nutrients: An overview.

    Science.gov (United States)

    Pérez-Bibbins, B; Torrado-Agrasar, A; Salgado, J M; Oliveira, R Pinheiro de Souza; Domínguez, J M

    2015-06-01

    Lees are the wastes generated during the fermentation and aging processes of different industrial activities concerning alcoholic drinks such as wine, cider and beer. They must be conveniently treated to avoid uncontrolled dumping which causes environmental problems due to their high content of phenols, pesticides, heavy metals, and considerable concentrations of nitrogen, phosphate and potassium as well as high organic content. The companies involved must seek alternative environmental and economic physicochemical and biological treatments for their revalorization consisting in the recovery or transformation of the components of the lees into high value-added compounds. After describing the composition of lees and market of wine, beer and cider industries in Spain, this work aims to review the recent applications of wine, beer and cider lees reported in literature, with special attention to the use of lees as an endless sustainable source of nutrients and the production of yeast extract by autolysis or cell disruption. Lees and/or yeast extract can be used as nutritional supplements with potential exploitation in the biotechnological industry for the production of natural compounds such as xylitol, organic acids, and biosurfactants, among others.

  13. Potential of lees from wine, beer and cider manufacturing as a source of economic nutrients: An overview.

    Science.gov (United States)

    Pérez-Bibbins, B; Torrado-Agrasar, A; Salgado, J M; Oliveira, R Pinheiro de Souza; Domínguez, J M

    2015-06-01

    Lees are the wastes generated during the fermentation and aging processes of different industrial activities concerning alcoholic drinks such as wine, cider and beer. They must be conveniently treated to avoid uncontrolled dumping which causes environmental problems due to their high content of phenols, pesticides, heavy metals, and considerable concentrations of nitrogen, phosphate and potassium as well as high organic content. The companies involved must seek alternative environmental and economic physicochemical and biological treatments for their revalorization consisting in the recovery or transformation of the components of the lees into high value-added compounds. After describing the composition of lees and market of wine, beer and cider industries in Spain, this work aims to review the recent applications of wine, beer and cider lees reported in literature, with special attention to the use of lees as an endless sustainable source of nutrients and the production of yeast extract by autolysis or cell disruption. Lees and/or yeast extract can be used as nutritional supplements with potential exploitation in the biotechnological industry for the production of natural compounds such as xylitol, organic acids, and biosurfactants, among others. PMID:25824282

  14. Developing engineering processes through integrated modelling of product and process

    DEFF Research Database (Denmark)

    Nielsen, Jeppe Bjerrum; Hvam, Lars

    2012-01-01

    This article aims at developing an operational tool for integrated modelling of product assortments and engineering processes in companies making customer specific products. Integrating a product model in the design of engineering processes will provide a deeper understanding of the engineering...

  15. Investigations on the Maillard reaction of dextrins during aging of Pilsner type beer.

    Science.gov (United States)

    Rakete, Stefan; Klaus, Alexander; Glomb, Marcus A

    2014-10-01

    Although Maillard reaction plays a pivotal role during preparation of food, only few investigations concerning the role of carbohydrate degradation in beer aging have been carried out. The formation of Maillard specific precursor structures and their follow-up products during degradation of low molecular carbohydrate dextrins in the presence of proline and lysine was studied in model incubations and in beer. Twenty-one α-dicarbonyl compounds were identified and quantitated as reactive intermediates. The oxidative formation of 3-deoxypentosone as the precursor of furfural from oligosaccharides was verified. N-Carboxymethylproline and N-formylproline were established as novel proline derived Maillard advanced glycation end products. Formation of N-carboxymethylproline and furfural responded considerably to the presence of oxygen and was positively correlated to aging of Pilsner type beer. The present study delivers an in-depth view on the mechanisms behind the formation of beer relevant aging parameters.

  16. Optimizing the order processing of customized products using product configuration

    DEFF Research Database (Denmark)

    Hvam, Lars; Bonev, Martin; Denkena, B.;

    2011-01-01

    . Product configuration based on integrated modular product structure and product family architecture has been recognized as an effective means for implementing mass customization. In order to evaluate the effects of product configuration on order processing, a study has been conducted by the Department...

  17. Metal Content and Stable Isotope Determination in Some Commercial Beers from Romanian Markets

    Directory of Open Access Journals (Sweden)

    Cezara Voica

    2015-01-01

    Full Text Available Characterization of beer samples is of interest because their compositions affect the taste and stability of beer and, also, consumer health. In this work, the characterizations of 20 Romanian beers were performed by mean of Inductively Coupled Plasma Mass Spectrometry (ICP-MS and Isotope Ratio Mass Spectrometry (IRMS in order to trace heavy metals and isotopic content of them. Major, minor, and trace metals are important in beer fermentation since they supply the appropriate environment for yeast growth and influence yeast metabolism. Beside this, the presence of the C4 plants in the brewing process was followed. Our study has shown that the analyzed beers indicated the presence of different plant types used in brewing: C3, C3-C4 mixtures, and also C4, depending on producers. Also the trace metal content of each sample is presented and discussed in this study. A comparison of the beers quality manufactured by the same producer but bottled in different type of packaging like glass, dose, or PET was made; our results show that no compositional differences among the same beer type exist.

  18. Processing Contaminants in Food Production

    DEFF Research Database (Denmark)

    Granby, Kit; Duedahl-Olesen, Lene; Fromberg, Arvid;

    Contaminants like acrylamide, furan or PAHs (polyaromatic hydrocarbons) as e.g. Benz(a)pyrene may be formed during food processing. All of the substances are genotoxic carcinogens, and for that reason mitigation strategies to reduce the levels are needed. Examples of the formation of the processing...

  19. The positions of men and women to the advertising of beer

    OpenAIRE

    Bosáková, Júlia

    2008-01-01

    The aim of this thesis work is to determine what position interested men and women of various ages and educational attainment to the advertising of beer. What advertising appeals and most responsive to the building negative. What position are interested to advertising for beer in terms that include the advertising of alcoholic products, and it plays a big role in the aspect of advertising purchase decisions. On the basis of marketing research companies and its own research, which was transfer...

  20. THE BEER BRANDS ON THE MACEDONIAN MARKET: HOW ARE THEY PERCEIVED?

    OpenAIRE

    Assist. Prof. Ph.D Anita Ciunova-Suleska

    2009-01-01

    The aim of this paper is to present the perceived position of the beer brands (domestic and foreign) on the Macedonian market. There are lots of beer brands offered on the Macedonian market which indicates that the competition is quite big. The competition is especially fierce among few of them because respondents have very similar perceptions about those brands. To have knowledge about the perceived position that product holds is crucial for the company because it is very important the perce...

  1. Diagnostic Process of Company Productivity

    Directory of Open Access Journals (Sweden)

    Emese Tokarˇcíková

    2009-12-01

    Full Text Available This paper deals with an actual topic of how key factors of enterprise diagnostics can help to increase company productivity. Recognition and use of relevant internal and external information in this field determines the success of the enterprise. Application of the general diagnostic model of company productivity to the net income has been a frequent problem of company practice. This problem is of profit showing, which is an inevitable precondition for long-term company development and growth. Diagnostic access of company productivity allows recognition of specific problems in greater detail, which results from the activity of each company. This article also presents an introduction to the researched area of enterprise diagnostics, which opens opportunities for other publishing activities and can lead to information exchange.

  2. Scouring Process of Natural Color Cotton Products

    Institute of Scientific and Technical Information of China (English)

    XU Wei

    2002-01-01

    In order to improve the absorbency of color cotton products, alkali and pectase scouring processes under different conditions were tested, by comparing the actual results of two different scouring processes. It was considered that the pectase scouring process more suits color cotton products.

  3. Consumers' perception of novel beers

    DEFF Research Database (Denmark)

    Giacalone, Davide

    to many consumers. After a decade of growth, the Danish craft brewing segment is rapidly reaching maturity, and a higher degree of consumer orientation seems to be needed for continuing success. The aim of this PhD project was to investigate some of the key aspects of consumers’ perception of novel beers...... industry. More generally, this work makes a number of original contributions to our understanding of determinants of consumers’ perception of novel food and beverages, as well as methodological advances in the use of consumers as subjects in sensory and consumer research....

  4. Firms' age, process innovation and productivity growth

    OpenAIRE

    Huergo, Elena; Jaumandreu, Jordi

    2004-01-01

    This paper looks directly at the impact of firms' age and (process) innovations on productivity growth. A model that specifies productivity growth as an unknown function of these variables is devised and estimated using semiparametric methods. Results show that firms enter the market experiencing high productivity growth and that above-average growth rates tend to last for many years, but also that productivity growth of surviving firms converges. Process innovations at some point then lead t...

  5. A Product Line Enhanced Unified Process

    DEFF Research Database (Denmark)

    Zhang, Weishan; Kunz, Thomas

    2006-01-01

    The Unified Process facilitates reuse for a single system, but falls short handling multiple similar products. In this paper we present an enhanced Unified Process, called UPEPL, integrating the product line technology in order to alleviate this problem. In UPEPL, the product line related...... activities are added and could be conducted side by side with other classical UP activities. In this way both the advantages of Unified Process and software product lines could co-exist in UPEPL. We show how to use UPEPL with an industrial mobile device product line in our case study....

  6. Curricular Mapping: Process and Product

    OpenAIRE

    Kelley, Katherine A.; McAuley, James W.; Wallace, Lane J.; Frank, Sylvan G.

    2008-01-01

    Curricular maps can be used to link ability-based outcomes (ABOs) and content to courses in PharmD curricula as one component of an overall assessment plan. Curricular maps can also be used to meet some of the requirements delineated by Accreditation Council for Pharmacy Education, Standards 2007. Five steps can be followed to help ensure the successful production of a curricular map that both meets accreditation requirements and helps to inform curricular improvements. A case study is presen...

  7. Generative inspection process planner for integrated production

    Energy Technology Data Exchange (ETDEWEB)

    Brown, C.W. (Allied-Signal Aerospace Co., Kansas City, MO (USA). Kansas City Div.); Gyorog, D.A. (Kansas Univ., Lawrence, KS (USA). Dept. of Mechanical Engineering)

    1990-04-01

    This work describes the design prototype development of a generative process planning system for dimensional inspection. The system, IPPEX (Inspection Process Planning EXpert), is a rule-based expert system for integrated production. Using as advanced product modeler, relational databases, and artificial intelligence techniques, IPPEX generates the process plan and part program for the dimensional inspection of products using CMMs. Through an application interface, the IPPEX system software accesses product definition from the product modeler. The modeler is a solid geometric modeler coupled with a dimension and tolerance modeler. Resource data regarding the machines, probes, and fixtures are queried from databases. IPPEX represents inspection process knowledge as production rules and incorporates an embedded inference engine to perform decision making. The IPPEX system, its functional architecture, system architecture, system approach, product modeling environment, inspection features, inspection knowledge, hierarchical planning strategy, user interface formats, and other fundamental issues related to inspection planning and part programming for CMMs are described. 27 refs., 16 figs., 4 tabs.

  8. Analysis of the components of hard resin in hops (Humulus lupulus L.) and structural elucidation of their transformation products formed during the brewing process.

    Science.gov (United States)

    Taniguchi, Yoshimasa; Taniguchi, Harumi; Yamada, Makiko; Matsukura, Yasuko; Koizumi, Hideki; Furihata, Kazuo; Shindo, Kazutoshi

    2014-11-26

    The resins from hops (Humulus lupulus L.), which add the bitter taste to beer, are classified into two main sub-fractions, namely, soft and hard resins. α- and β-Acids in soft resin and their transformation during the wort boiling process are well-studied; however, other constituents in resins, especially hard resin, have been unidentified. In this study, we identified humulinones and hulupones as soft-resin components, in addition to 4'-hydroxyallohumulinones and tricyclooxyisohumulones A and B as hard-resin components. These compounds are all oxidation products derived from α- or β-acids. We also investigated compositional changes in the hard resin during the wort boiling process, which has a significant effect on the taste of the beer, by using model boiling experiments. The major changes were identified to be isomerization of 4'-hydroxyallohumulinones into 4'-hydroxyallo-cis-humulinones, followed by decomposition into cis-oxyhumulinic acids. These findings will be helpful in systematically evaluating and optimizing the effect of the hard resin on beer quality.

  9. Biotechnology in Food Production and Processing

    Science.gov (United States)

    Knorr, Dietrich; Sinskey, Anthony J.

    1985-09-01

    The food processing industry is the oldest and largest industry using biotechnological processes. Further development of food products and processes based on biotechnology depends upon the improvement of existing processes, such as fermentation, immobilized biocatalyst technology, and production of additives and processing aids, as well as the development of new opportunities for food biotechnology. Improvements are needed in the characterization, safety, and quality control of food materials, in processing methods, in waste conversion and utilization processes, and in currently used food microorganism and tissue culture systems. Also needed are fundamental studies of the structure-function relationship of food materials and of the cell physiology and biochemistry of raw materials.

  10. Indirect Measurement of Forest LAI to Deal with the Underestimation Problem Based on Beer-Lambert Law%对Beer-Lambert定律间接测量森林LAI的误差低估分析

    Institute of Scientific and Technical Information of China (English)

    胡容海; 阎广建

    2012-01-01

    Leaf area index (LAI) defined as one half of the total green leaf area per unit ground surface are-a. It is an important parameter of canopy structure, because it relates to many biophysical and physiological processes of canopy, including photosynthesis, respiration, transpiration, carbon cycling, net primary productivity, precipitation interception, and energy exchange, etc. Accurate measurement of forest leaf area index by means of remote sensing has been an important task in remote sensing research. The direct method of LAI measurement is time-consuming, labor-intensive and may destroy plants. Compared to the direct method, indirect methods by means of optical methods are quicker and more efficient. These methods are all based on the Beer-Lambert law. As an important means to validate remote sensing LAI products, indirect LAI ground measurement is the basis and standard of remote sensing inversion. However, indirect ground measurement method based on Beer-Lambert law has serious underestimation problem in forest. The derivation of Beer's law was originally in uniform gas medium, when applied to discrete vegetation measurement on a pixel scale. Its applicability has not got enough attention and validation. In this paper, by theory analysis, we find that the underestimation of leaf area index comes from the spatial heterogeneity of foliage area volume density, extinction depth and leaf angle projection function G if Beer-Lambert law is applied to LAI measurements in forest. Quantitative assessment of impact on LAI meas-urement from non-random distribution of canopy was made. It was shown that non-random distribution of canopy may bring 20-40% measurement error of LAI. An important conclusion is that the simple correction 01 Beer-Lambert law has significant limitations on the in situ forest LAI measurement. This method is not a fundamental solution to this underestimation problem, and the theories and methods for LAI indirect measurement need to be changed

  11. 燕麦啤酒的研究进展%Research Progress in Oat Beer

    Institute of Scientific and Technical Information of China (English)

    徐锋

    2015-01-01

    In recent years, oat beer has become the focus in the market not only because of its beneficial nutritional properties, but also because of its unique flavor and aroma. How to develop a good oat beer product becomes the main work for beer brewers. In this paper, the potential ad-vantages of oat malt/unmalted oats as raw materials for beer brewing, as well as the production techniques of oat beer at home and abroad in re-cent years, were introduced in details, which provided good ideas for the research on/development of oat beer in the future.%燕麦啤酒近年来受到广泛的关注,不仅是由于燕麦的营养保健价值,还因为燕麦赋予啤酒良好的口感,如何研制良好的燕麦啤酒成为啤酒酿酒师的主要工作。详细概述了未发芽燕麦或燕麦芽作为啤酒原料的潜在优势,以及近年来国内外燕麦啤酒生产工艺的研究,为今后燕麦啤酒的研究开发提供思路。

  12. Analysis of S. cerevisiae in Beer Fermentation Process by Electrochemical Method%发酵过程中啤酒酵母生长代谢活性的电化学分析

    Institute of Scientific and Technical Information of China (English)

    冯军; 慈云祥; 牛喜平; 付军; 冯景章; 曹义杰; 袁静

    2001-01-01

    The analysis of S. cerevisiae cell growth in whole beer fermentation process (in 480t fermentor) was performed by an electrochemical method. Result shows that the cell growth and metabolism in fermentation process can be described by the electrochemical method. It was found that the cell electrochemical activity had good linear relationship with cell number in relative growth phase. So this paper provides a rapid acurate analytical method for analyzing microbial growth and metabolism in fermentation process.%首次报道了电化学分析方法在480t啤酒酵母发酵过程中对酵母细胞生长代谢的连续检测。从0代到4代,从满罐到降温结束,跟踪了5代酵母发酵的全过程。研究表明,电化学方法可以描述细胞生长代谢的过程,反应细胞的代谢活性,在相应地细胞生长代谢阶段,细胞的电化学活性与细胞数有良好的线形关系。因此细胞电化学方法为酵母发酵过程提供了一个快速、准确的细胞代谢过程及代谢活性的分析方法。

  13. Detection and Quantification of Gluten during the Brewing and Fermentation of Beer Using Antibody-Based Technologies.

    Science.gov (United States)

    Panda, Rakhi; Zoerb, Hans F; Cho, Chung Y; Jackson, Lauren S; Garber, Eric A E

    2015-06-01

    In 2013 the U.S. Food and Drug Administration (FDA) defined the term ''gluten-free'' and identified a gap in the analytical methodology for detection and quantification of gluten in foods subjected to fermentation and hydrolysis. To ascertain the ability of current enzyme-linked immunosorbent assays (ELISAs) to detect and quantify gluten in fermented and hydrolyzed products, sorghum beer was spiked in the initial phases of production with 0, 20, and 200 μg/ml wheat gluten, and samples were collected throughout the beer production process. The samples were analyzed using five sandwich ELISAs and two competitive ELISAs and by sodium dodecyl sulfate-polyacrylamide gel electrophoresis with Western analysis employing four antibodies (MIoBS, R5, G12, and Skerritt). The sensitivity of the MIoBS ELISA (0.25 ppm) enabled the reliable detection of gluten throughout the manufacturing process, including fermentation, when the initial concentration of 20 μg/ml dropped to 2 μg/ml. The R5 antibody-based and G12 antibody-based sandwich ELISAs were unable to reliably detect gluten, initially at 20 μg/ml, after the onset of production. The Skerritt antibody-based sandwich ELISA overestimated the gluten concentration in all samples. The R5 antibody-based and G12 antibody-based competitive ELISAs were less sensitive than the sandwich ELISAs and did not provide accurate results for quantifying gluten concentration. The Western analyses were able to detect gluten at less than 5 μg/ml in the samples and confirmed the results of the ELISAs. Although further research is necessary before all problems associated with detection and quantification of hydrolyzed and fermented gluten are resolved, the analytical methods recommended by the FDA for regulatory samples can detect ≥ 20 μg/ml gluten that has undergone brewing and fermentation processes associated with the manufacture of beer. PMID:26038908

  14. Process intensification technologies for biodiesel production reactive separation processes

    CERN Document Server

    Kiss, A A

    2014-01-01

    This book is among the first to address the novel process intensification technologies for biodiesel production, in particular the integrated reactive separations. It provides a comprehensive overview illustrated with many industrially relevant examples of novel reactive separation processes used in the production of biodiesel (e.g. fatty acid alkyl esters): reactive distillation, reactive absorption, reactive extraction, membrane reactors, and centrifugal contact separators. Readers will also learn about the working principles, design and control of integrated processes, while also getting a

  15. Product, process and organizational innovation: drivers, complementarity and productivity effects

    OpenAIRE

    Polder, M.; van Leeuwen, G.; Mohnen, P.; Raymond, W.

    2010-01-01

    We propose a model where both R&D and ICT investment feed into a system of three innovation output equations (product, process and organizational innovation), which ultimately feeds into a productivity equation. We find that ICT investment and usage are important drivers of innovation in both manufacturing and services. Doing more R&D has a positive effect on product innovation in manufacturing. The strongest productivity effects are derived from organizational innovation. We f...

  16. Material and process selection using product examples

    DEFF Research Database (Denmark)

    Lenau, Torben Anker

    2001-01-01

    a search engine, and through hyperlinks can relevant materials and processes be explored. Realising that designers are very sensitive to user interfaces do all descriptions of materials, processes and products include graphical descriptions, i.e. pictures or computer graphics.......The objective of the paper is to suggest a different procedure for selecting materials and processes within the product development work. The procedure includes using product examples in order to increase the number of alternative materials and processes that is considered. Product examples can...... communicate information about materials and processes in a very concentrated and effective way. The product examples represent desired material properties but also includes information that can not be associated directly to the material, e.g. functional or perceived attributes. Previous studies suggest...

  17. Material and process selection using product examples

    DEFF Research Database (Denmark)

    Lenau, Torben Anker

    2002-01-01

    a search engine, and through hyperlinks can relevant materials and processes be explored. Realising that designers are very sensitive to user interfaces do all descriptions of materials, processes and products include graphical descriptions, i.e. pictures or computer graphics.......The objective of the paper is to suggest a different procedure for selecting materials and processes within the product development work. The procedure includes using product examples in order to increase the number of alternative materials and processes that is considered. Product examples can...... communicate information about materials and processes in a very concentrated and effective way. The product examples represent desired material properties but also includes information that can not be associated directly to the material, e.g. functional or perceived attributes. Previous studies suggest...

  18. Quality Control in Production Processes

    Directory of Open Access Journals (Sweden)

    Prístavka Miroslav

    2016-09-01

    Full Text Available The tools for quality management are used for quality improvement throughout the whole Europe and developed countries. Simple statistics are considered one of the most basic methods. The goal was to apply the simple statistical methods to practice and to solve problems by using them. Selected methods are used for processing the list of internal discrepancies within the organization, and for identification of the root cause of the problem and its appropriate solution. Seven basic quality tools are simple graphical tools, but very effective in solving problems related to quality. They are called essential because they are suitable for people with at least basic knowledge in statistics; therefore, they can be used to solve the vast majority of problems.

  19. The pulsar planet production process

    Science.gov (United States)

    Phinney, E. S.; Hansen, B. M. S.

    1993-01-01

    Most plausible scenarios for the formation of planets around pulsars end with a disk of gas around the pulsar. The supplicant author then points to the solar system to bolster faith in the miraculous transfiguration of gas into planets. We here investigate this process of transfiguration. We derive analytic sequences of quasi-static disks which give good approximations to exact solutions of the disk diffusion equation with realistic opacity tables. These allow quick and efficient surveys of parameter space. We discuss the outward transfer of mass in accretion disks and the resulting timescale constraints, the effects of illumination by the central source on the disk and dust within it, and the effects of the widely different elemental compositions of the disks in the various scenarios, and their extensions to globular clusters. We point out where significant uncertainties exist in the appropriate grain opacities, and in the effect of illumination and winds from the neutron star.

  20. Do Process Innovations Induce Product Ones?

    OpenAIRE

    Battaggion, Maria Rosa; Tedeschi, Piero

    2006-01-01

    We study the relationship between process and product innovations in vertically differentiated duopolies. A process innovation can lead two competing firms to improve the quality of their goods introducing a product innovation. In fact, a cost reducing innovation has two effects: it spurs production and it enhances price competition. The former effect induces both firms to increase quality. The latter encourages differentiation, inducing low quality firm to decrease it. Therefore, high qualit...

  1. Mycotoxins in South African traditionally brewed beers.

    Science.gov (United States)

    Odhav, B; Naicker, V

    2002-01-01

    Traditionally brewed alcoholic beverages are regularly consumed by most ethnic black South Africans. Maize and barley, both of which are used for producing locally brewed alcoholic beer, are frequently contaminated by mycotoxin-producing moulds. The study was undertaken to investigate whether these toxins are present in raw grains and the traditional beers imbibed by the local black African population. It was established that the raw ingredients (sorghum, sorghum malt grains, maize grits), commercially produced traditional beers (Utshwala and Utshwala special) and home-brewed beers (Umqombotha, Isiqatha, Imfulamfula) were contaminated by bacteria and fungi (both yeasts and moulds). The contaminating moulds were isolated and identified. The contaminated samples were analysed for aflatoxins B1, B2, G1 and G2, zearalenone, citrinin, deoxynivalenol, and ochratoxin A using a multi-mycotoxin thin-layer chromatography screening method and the toxins were quantified by high-performance liquid chromatography. Grain samples were infected by. Aspergillus flavus, A. alliaceus, A. clavatus, Penicillium spp., Rhizopus spp. and Mucor spp. Sorghum malt grain samples contained the toxin zear alenone. No mycotoxin-producing fungi were present in the fermented beers but two of six commercial beer samples contained aflatoxins (200 and 400 microg l(-1) and 45% (13 of 29) of the home-brewed beers had zear alenone (range 2.6-426 microg l(-1) and/or ochratoxin A (3-2340 microg l(-1). PMID:11811766

  2. OPENNESS IN PRODUCT AND PROCESS INNOVATION

    OpenAIRE

    FANG HUANG; JOHN RICE

    2012-01-01

    Open innovation has generally been explored in terms of improved innovation performance vis-à-vis product/service innovation performance. However, the process innovation is often ignored in the open innovation literature. In this study, we assess the impact of openness on innovation in products/services, and also on process innovation drawing on a large-scale sample of Australian firms. In essence, we find that open innovation models are useful for firms seeking to innovate in processes as we...

  3. Optimization of production conditions of protein feed from beer grains under solid state fermentation using RSA%响应面优化啤酒糟固态发酵制备蛋白饲料的条件研究

    Institute of Scientific and Technical Information of China (English)

    安晓萍; 齐景伟; 乌兰; 罗旭光; 陈大勇; 于长青

    2013-01-01

    采用响应面分析法对啤酒糟发酵制备蛋白饲料的条件进行了优化.首先利用二水平Plackett-Burman设计对影响蛋白质含量的6种因素进行筛选,得到接种量、料水比和温度3个影响最大的显著性条件,再利用响应面分析法对这3个因素进行优化,确定最佳发酵条件为接种量10%、料水比1∶1.07、发酵温度32.87℃,在此条件下,优化后的粗蛋白质质量分数达到41.31%,试验值与模型预测值仅相差0.818%.%Responses surface methodology was used to optimize the production conditions of protein feed from beer grains. Firstly,using two level of Plackett - Burman design, inoculum level, the ratio of material to water and incubation temperature were screened out from 6 factors affecting protein contents, which were the most significant influencing factors; then using response surface analysis, the 3 factors were optimized, and the optimum fermentation conditions were as: inoculation level of 10% ,the ratio of material to water of 1 : 1. 07,and fermentation temperature of 32. 87℃. Under these conditions,the crude protein content was up to 41. 31%. Test value with the predicted value was only a difference of 0. 818%.

  4. PRODUCTION OF CARBON PRODUCTS USING A COAL EXTRACTION PROCESS

    Energy Technology Data Exchange (ETDEWEB)

    Dady Dadyburjor; Philip R. Biedler; Chong Chen; L. Mitchell Clendenin; Manoj Katakdaunde; Elliot B. Kennel; Nathan D. King; Liviu Magean; Peter G. Stansberry; Alfred H. Stiller; John W. Zondlo

    2004-08-31

    This Department of Energy National Energy Technology Laboratory sponsored project developed carbon products, using mildly hydrogenated solvents to extract the organic portion of coal to create synthetic pitches, cokes, carbon foam and carbon fibers. The focus of this effort was on development of lower cost solvents, milder hydrogenation conditions and improved yield in order to enable practical production of these products. This technology is needed because of the long-term decline in production of domestic feedstocks such as petroleum pitch and coal tar pitch. Currently, carbon products represents a market of roughly 5 million tons domestically, and 19 million tons worldwide. Carbon products are mainly derived from feedstocks such as petroleum pitch and coal tar pitch. The domestic supply of petroleum pitch is declining because of the rising price of liquid fuels, which has caused US refineries to maximize liquid fuel production. As a consequence, the long term trend has a decline in production of petroleum pitch over the past 20 years. The production of coal tar pitch, as in the case of petroleum pitch, has likewise declined significantly over the past two decades. Coal tar pitch is a byproduct of metallurgical grade coke (metcoke) production. In this industry, modern metcoke facilities are recycling coal tar as fuel in order to enhance energy efficiency and minimize environmental emissions. Metcoke production itself is dependent upon the production requirements for domestic steel. Hence, several metcoke ovens have been decommissioned over the past two decades and have not been replaced. As a consequence sources of coal tar are being taken off line and are not being replaced. The long-term trend is a reduction in coal tar pitch production. Thus import of feedstocks, mainly from Eastern Europe and China, is on the rise despite the relatively large transportation cost. To reverse this trend, a new process for producing carbon products is needed. The process must be

  5. Pharmacokinetics of reduced iso-α-acids in volunteers following clear bottled beer consumption.

    Science.gov (United States)

    Rodda, Luke N; Gerostamoulos, Dimitri; Drummer, Olaf H

    2015-05-01

    Reduced iso-α-acids (reduced IAA) consisting of the rho-, tetrahydro- and hexahydro-IAA groups (RIAA, TIAA and HIAA, respectively) are ingredient congeners specific to beer and generally found in clear and also occasionally green bottled beer. Concentrations of reduced IAA were determined in the blood and urine of five volunteers over 6h following the consumption of small volumes of beer containing each of the reduced IAA. The reduced IAA were absorbed and bioavailable with peak concentrations at 0.5h followed by a drop of generally fivefold by 2h. Preliminary pharmacokinetics of these compounds in humans shows relatively small inter-individual differences and an estimated short half-life varying between ∼38 and 46min for the three groups. Comparison of RIAA analyte ratios within the group indicate that some analytes eliminate relatively faster than others and the formation of metabolite products was observed. Preliminary urine analysis showed only unmodified RIAA analytes were detectable throughout 6h and suggests extensive phase I metabolism of TIAA and HIAA analytes. In authentic forensic casework where clear or green bottled beers are consumed, the identification of reduced IAA groups may provide a novel method to target ingredient congeners consistent with beer ingestion and suggest the type of beer consumed.

  6. Beer spoilage bacteria and hop resistance

    NARCIS (Netherlands)

    Sakamoto, K; Konings, WN

    2003-01-01

    For brewing industry, beer spoilage bacteria have been problematic for centuries. They include some lactic acid bacteria such as Lactobacillus brevis, Lactobacillus lindneri and Pediococcus damnosus, and some Gram-negative bacteria such as Pectinatus cerevisiiphilus, Pectinatus frisingensis and Mega

  7. Case of immediate hypersensitivity to beer.

    Science.gov (United States)

    Inoue, Tomoko; Yagami, Akiko; Shimojo, Naoshi; Hara, Kazuhiro; Nakamura, Masashi; Matsunaga, Kayoko

    2016-06-01

    We report here a case of immediate hypersensitivity to beer, in which a female patient developed angioedema of the eyelids shortly after consuming beer. In skin prick tests, the patient showed positive reactions to the base ingredients of beer, particularly malt and barley. The specific serum immunoglobulin E antibodies against barley and malt displayed weakly positive reactivity. To identify the immunoreactive antigens, malt and barley proteins were separated by 2-D polyacrylamide gel electrophoresis and immunoreacted with the patient's serum. The results of mass spectrometric analysis revealed that the main antigen was a protein with similarity to protein z-type serpin. Notably, the identified antigen had a molecular weight of 20-25 kDa, which is markedly smaller than that previously reported for protein Z4 (44 kDa). Taken together, these analyses indicate that a possible new antigen which belongs to the protein Z family elicits immediate hypersensitivity to beer. PMID:26661797

  8. Effect of selected types of beer on bacteria of the genus Arcobacter.

    Science.gov (United States)

    Šilha, David; Vytřasová, Jarmila; Beňová, Blanka; Moťková, Petra

    2013-04-01

    The genus Arcobacter is related to the well-known human pathogen, Campylobacter jejuni, and has been linked to human diseases. In this study, the survival of Arcobacter spp. in various concentrations of ethanol, in various samples of beers, and in a model stomach has been investigated. For most of these bacteria, a concentration of 10 % ethanol was determined to be the minimum inhibitory concentration. The fact that these organisms are able to survive under these conditions may have an impact in the food processing industry. We studied the activity of beer against arcobacters. These bacteria were killed in all samples of beer within 30 min. A model stomach, containing a food matrix and a synthetic gastric fluid, was used to deduce the effect of beer against Arcobacter spp. during food consumption. Complete inactivation of all monitored arcobacters was detected usually within 15 min. However, the presence of beer does not potentiate the effect of gastric fluid against these bacteria. This is apparently the first study focusing upon the effect of beer on Arcobacter spp.

  9. Innovative Canadian Process Technology For Biodiesel Production

    Energy Technology Data Exchange (ETDEWEB)

    Johar, Sangat; Norton, Kevin

    2010-09-15

    The need for increasing renewable and alternative energy in the global energy mix has been well recognized by Governments and major scientific forums to reduce climate change impact for this living planet. Biodiesel has very high potential for GHG emission reduction. An innovative process developed in Canada provides solution to mitigate the feedstock, yield and quality issues impacting the industry. The Biox process uses a continuous process which reduces reaction times, provides > 99% yield of high quality biodiesel product. The process is feedstock flexible and can use cheaper higher FFA feedstock providing a sustainable approach for biodiesel production.

  10. Mariner 9-Image processing and products

    Science.gov (United States)

    Levinthal, E.C.; Green, W.B.; Cutts, J.A.; Jahelka, E.D.; Johansen, R.A.; Sander, M.J.; Seidman, J.B.; Young, A.T.; Soderblom, L.A.

    1973-01-01

    The purpose of this paper is to describe the system for the display, processing, and production of image-data products created to support the Mariner 9 Television Experiment. Of necessity, the system was large in order to respond to the needs of a large team of scientists with a broad scope of experimental objectives. The desire to generate processed data products as rapidly as possible to take advantage of adaptive planning during the mission, coupled with the complexities introduced by the nature of the vidicon camera, greatly increased the scale of the ground-image processing effort. This paper describes the systems that carried out the processes and delivered the products necessary for real-time and near-real-time analyses. References are made to the computer algorithms used for the, different levels of decalibration and analysis. ?? 1973.

  11. Processing and products of Japanese quince

    OpenAIRE

    Hellin, P.; Jordan, M.J.; Vila, Roser; Gustafsson, M.; Göransson, E.; Åkesson, Bengt; Gröön, I.; Laencina, J.; Ros, J. M.

    2003-01-01

    In this paper, applied research on the usefulness of Japanese quince (Chaenomeles japonica) fruits in processing and for development of products is reported. Juice was extracted by crushing and centrifugation or by pressing, with and without prior treatment with pectolytic enzymes. Aroma was extracted from fresh fruits by sugar and was also enriched by pervaporation from juice. Several products were developed based on fruit juice, purée and aroma extracts, including consumer products such as ...

  12. Valorization of food processing by-products

    NARCIS (Netherlands)

    Chandrasekaran, M.; Nout, M.J.R.; Sarkar, P.K.

    2012-01-01

    Biotechnology has immense potential for resolving environmental problems and augmenting food production. Particularly, it offers solutions for converting solid wastes into value-added items. In food processing industries that generate voluminous by-products and wastes, valorization can help offset g

  13. Identification of beer spoilage microorganisms using the MALDI Biotyper platform.

    Science.gov (United States)

    Turvey, Michelle Elizabeth; Weiland, Florian; Meneses, Jon; Sterenberg, Nick; Hoffmann, Peter

    2016-03-01

    Beer spoilage microorganisms present a major risk for the brewing industry and can lead to cost-intensive recall of contaminated products and damage to brand reputation. The applicability of molecular profiling using matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry (MALDI-TOF MS) in combination with Biotyper software was investigated for the identification of beer spoilage microorganisms from routine brewery quality control samples. Reference mass spectrum profiles for three of the most common bacterial beer spoilage microorganisms (Lactobacillus lindneri, Lactobacillus brevis and Pediococcus damnosus), four commercially available brewing yeast strains (top- and bottom-fermenting) and Dekkera/Brettanomyces bruxellensis wild yeast were established, incorporated into the Biotyper reference library and validated by successful identification after inoculation into beer. Each bacterial species could be accurately identified and distinguished from one another and from over 5600 other microorganisms present in the Biotyper database. In addition, wild yeast contaminations were rapidly detected and distinguished from top- and bottom-fermenting brewing strains. The applicability and integration of mass spectrometry profiling using the Biotyper platform into existing brewery quality assurance practices within industry were assessed by analysing routine microbiology control samples from a local brewery, where contaminating microorganisms could be reliably identified. Brewery-isolated microorganisms not present in the Biotyper database were further analysed for identification using LC-MS/MS methods. This renders the Biotyper platform a promising candidate for biological quality control testing within the brewing industry as a more rapid, high-throughput and cost-effective technology that can be tailored for the detection of brewery-specific spoilage organisms from the local environment.

  14. Proteomics, peptidomics, and immunogenic potential of wheat beer (Weissbier).

    Science.gov (United States)

    Picariello, Gianluca; Mamone, Gianfranco; Cutignano, Adele; Fontana, Angelo; Zurlo, Lucia; Addeo, Francesco; Ferranti, Pasquale

    2015-04-01

    Wheat beer is a traditional light-colored top-fermenting beer brewed with at least 50% malted (e.g., German Weissbier) or unmalted (e.g., Belgian Witbier) wheat (Triticum aestivum) as an adjunct to barley (Hordeum vulgare) malt. For the first time, we explored the proteome of three Weissbier samples, using both 2D electrophoresis (2DE)-based and 2DE-free strategies. Overall, 58 different gene products arising from barley, wheat, and yeast (Saccharomyces spp.) were identified in the protein fraction of a representative Weissbier sample analyzed in detail. Analogous to all-barley-malt beers (BMB), barley and wheat Z-type serpins and nonspecific lipid transfer proteins dominated the proteome of Weissbier. Several α-amylase/trypsin inhibitors also survived the harsh brewing conditions. During brewing, hundreds of peptides are released into beer. By liquid chromatography-electrospray tandem mass spectrometry (LC-ESI MS/MS) analysis, we characterized 167 peptides belonging to 44 proteins, including gliadins, hordeins, and high- and low-molecular-weight glutenin subunits. Because of the interference from the overabundant yeast-derived peptides, we identified only a limited number of epitopes potentially triggering celiac disease. However, Weissbier samples contained 374, 372, and 382 ppm gliadin-equivalent peptides, as determined with the competitive G12 ELISA, which is roughly 10-fold higher than a lager BMB (41 ppm), thereby confirming that Weissbier is unsuited for celiacs. Western blot analysis demonstrated that Weissbier also contained large-sized prolamins immunoresponsive to antigliadin IgA antibodies from the pooled sera of celiac patients (n = 4). PMID:25793656

  15. Identification of beer spoilage microorganisms using the MALDI Biotyper platform.

    Science.gov (United States)

    Turvey, Michelle Elizabeth; Weiland, Florian; Meneses, Jon; Sterenberg, Nick; Hoffmann, Peter

    2016-03-01

    Beer spoilage microorganisms present a major risk for the brewing industry and can lead to cost-intensive recall of contaminated products and damage to brand reputation. The applicability of molecular profiling using matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry (MALDI-TOF MS) in combination with Biotyper software was investigated for the identification of beer spoilage microorganisms from routine brewery quality control samples. Reference mass spectrum profiles for three of the most common bacterial beer spoilage microorganisms (Lactobacillus lindneri, Lactobacillus brevis and Pediococcus damnosus), four commercially available brewing yeast strains (top- and bottom-fermenting) and Dekkera/Brettanomyces bruxellensis wild yeast were established, incorporated into the Biotyper reference library and validated by successful identification after inoculation into beer. Each bacterial species could be accurately identified and distinguished from one another and from over 5600 other microorganisms present in the Biotyper database. In addition, wild yeast contaminations were rapidly detected and distinguished from top- and bottom-fermenting brewing strains. The applicability and integration of mass spectrometry profiling using the Biotyper platform into existing brewery quality assurance practices within industry were assessed by analysing routine microbiology control samples from a local brewery, where contaminating microorganisms could be reliably identified. Brewery-isolated microorganisms not present in the Biotyper database were further analysed for identification using LC-MS/MS methods. This renders the Biotyper platform a promising candidate for biological quality control testing within the brewing industry as a more rapid, high-throughput and cost-effective technology that can be tailored for the detection of brewery-specific spoilage organisms from the local environment. PMID:26857464

  16. PRODUKSI PEPTON DARI LIMBAH INDUSTRI BIR DENGAN PAPAIN UNTUK MEDIUM PERTUMBUHAN BAKTERI [Production Of Peptone From Waste Beer Industry Using Papain for Bacterial Growth Medium

    OpenAIRE

    Rahman; Dedi Fardiaz; Tami Idiyanti3)

    2004-01-01

    peptone. Papain with activity of 691.5 units based on casein substrat was used in this experiment. Results showed that optimum conditions for hydrolysis processes were as follows : substrate concentration 3.2%, papain concentration 0.4%, temperature 60-70OC, pH 6.0, hydrolysis time 5 hours. With 5 liter fermentation jar as much as 3.8 liter of hydrolyzate could be produced with 19.23% of peptone. The resulting peptone had the following characteristics : solubility 90.7%, N-amino 3.25%, N-tota...

  17. Genetic Algorithm Based Production Planning for Alternative Process Production

    Institute of Scientific and Technical Information of China (English)

    ZHANG Fa-ping; SUN Hou-fang; SHAHID I. Butt

    2009-01-01

    Production planning under flexible job shop environment is studied. A mathematic model is formulated to help improve alternative process production. This model, in which genetic algorithm is used, is expected to result in better production planning, hence towards the aim of minimizing production cost under the constraints of delivery time and other scheduling conditions. By means of this algorithm, all planning schemes which could meet all requirements of the constraints within the whole solution space are exhaustively searched so as to find the optimal one. Also, a case study is given in the end to support and validate this model. Our results show that genetic algorithm is capable of locating feasible process routes to reduce production cost for certain tasks.

  18. Improving the quotation process with product configuration

    DEFF Research Database (Denmark)

    Hvam, Lars; Christensen, Simon Pape

    2006-01-01

    1998 – 1999, and the configuration system has now been in operation for more than three years during which period significant results have been achieved. The lead time for making budget quotations has been reduced from 2-5 weeks to 1-3 days. The quotations are more consistent and easy to read......How can product configuration support the process of engineering highly complex industrial products? This article describes how an IT-based product configuration system was developed to support the process of mak-ing budget quotations. The article is based on a research project carried out...... for making a budget quotation have been significantly reduced....

  19. PRODUKSI PEPTON DARI LIMBAH INDUSTRI BIR DENGAN PAPAIN UNTUK MEDIUM PERTUMBUHAN BAKTERI [Production Of Peptone From Waste Beer Industry Using Papain for Bacterial Growth Medium

    Directory of Open Access Journals (Sweden)

    Rahman1

    2004-08-01

    Full Text Available peptone. Papain with activity of 691.5 units based on casein substrat was used in this experiment. Results showed that optimum conditions for hydrolysis processes were as follows : substrate concentration 3.2%, papain concentration 0.4%, temperature 60-70OC, pH 6.0, hydrolysis time 5 hours. With 5 liter fermentation jar as much as 3.8 liter of hydrolyzate could be produced with 19.23% of peptone. The resulting peptone had the following characteristics : solubility 90.7%, N-amino 3.25%, N-total 11.23%, protein 70.19%, water 5.5% and ash 7.9%. This peptone gave the same effectivity for bacterial growth as that fron commercial Bacto peptone and Yeast extract to support the bacterial growth

  20. Production Process for Strong, Light Ceramic Tiles

    Science.gov (United States)

    Holmquist, G. R.; Cordia, E. R.; Tomer, R. S.

    1985-01-01

    Proportions of ingredients and sintering time/temperature schedule changed. Production process for lightweight, high-strength ceramic insulating tiles for Space Shuttle more than just scaled-up version of laboratory process for making small tiles. Boron in aluminum borosilicate fibers allows fusion at points where fibers contact each other during sintering, thereby greatly strengthening tiles structure.

  1. The Effect of Entry into the European Union on the Slovak Beer Industry and Its Consequences for the Tax Taken from the Excise Duty on Beer

    OpenAIRE

    Ing. Juraj Válek

    2015-01-01

    The following paper is concerned with the issue of increasing the excise duty on beer and its consequences for consumption of the studied product. The aim is to demonstrate the tax burden in relation to domestic producers and beer consumption in the domestic market. The time period considered is the 16 years from 1999 to 2014. Data on consumption and the evolution of excise duty rates were compared ex post and conclusions were drawn using an analysis of economic indicators. In general, it is ...

  2. Real-time monitoring of polyurethane production using near-infrared spectroscopy; Produzione di poliuretano : controllo in tempo reale mediante spettroscopia nel vicino infrarosso

    Energy Technology Data Exchange (ETDEWEB)

    Arenaccio, G.A. [Perstorp Analytical, Morena, Rome (Italy); De Thomas, F. A.; Monfre, S.L. [NIRSystems inc., Silver Spring, MD (United States); Hall, J.W. [NIRSystems inc., Toronto, ON (Canada)

    1996-11-01

    A process near-infrared (NIR) spectrophotometer was interfaced directly to a reactor by using a fiber optic bundle interactive immersion probe. This remote sensor configuration enables the production of polyurethanes to be monitored in real-time. A Beer`s Law model was derived for the quantitative determination of isocyanate in the urethane polymerization reaction. Statistical process control was used to observe trends in the polymerization reaction.

  3. Bread, beer and wine: Saccharomyces cerevisiae diversity reflects human history.

    Science.gov (United States)

    Legras, Jean-Luc; Merdinoglu, Didier; Cornuet, Jean-Marie; Karst, Francis

    2007-05-01

    Fermented beverages and foods have played a significant role in most societies worldwide for millennia. To better understand how the yeast species Saccharomyces cerevisiae, the main fermenting agent, evolved along this historical and expansion process, we analysed the genetic diversity among 651 strains from 56 different geographical origins, worldwide. Their genotyping at 12 microsatellite loci revealed 575 distinct genotypes organized in subgroups of yeast types, i.e. bread, beer, wine, sake. Some of these groups presented unexpected relatedness: Bread strains displayed a combination of alleles intermediate between beer and wine strains, and strains used for rice wine and sake were most closely related to beer and bread strains. However, up to 28% of genetic diversity between these technological groups was associated with geographical differences which suggests local domestications. Focusing on wine yeasts, a group of Lebanese strains were basal in an F(ST) tree, suggesting a Mesopotamia-based origin of most wine strains. In Europe, migration of wine strains occurred through the Danube Valley, and around the Mediterranean Sea. An approximate Bayesian computation approach suggested a postglacial divergence (most probable period 10,000-12,000 bp). As our results suggest intimate association between man and wine yeast across centuries, we hypothesize that yeast followed man and vine migrations as a commensal member of grapevine flora.

  4. Bread, beer and wine: Saccharomyces cerevisiae diversity reflects human history.

    Science.gov (United States)

    Legras, Jean-Luc; Merdinoglu, Didier; Cornuet, Jean-Marie; Karst, Francis

    2007-05-01

    Fermented beverages and foods have played a significant role in most societies worldwide for millennia. To better understand how the yeast species Saccharomyces cerevisiae, the main fermenting agent, evolved along this historical and expansion process, we analysed the genetic diversity among 651 strains from 56 different geographical origins, worldwide. Their genotyping at 12 microsatellite loci revealed 575 distinct genotypes organized in subgroups of yeast types, i.e. bread, beer, wine, sake. Some of these groups presented unexpected relatedness: Bread strains displayed a combination of alleles intermediate between beer and wine strains, and strains used for rice wine and sake were most closely related to beer and bread strains. However, up to 28% of genetic diversity between these technological groups was associated with geographical differences which suggests local domestications. Focusing on wine yeasts, a group of Lebanese strains were basal in an F(ST) tree, suggesting a Mesopotamia-based origin of most wine strains. In Europe, migration of wine strains occurred through the Danube Valley, and around the Mediterranean Sea. An approximate Bayesian computation approach suggested a postglacial divergence (most probable period 10,000-12,000 bp). As our results suggest intimate association between man and wine yeast across centuries, we hypothesize that yeast followed man and vine migrations as a commensal member of grapevine flora. PMID:17498234

  5. The microbial diversity of an industrially produced lambic beer shares members of a traditionally produced one and reveals a core microbiota for lambic beer fermentation.

    Science.gov (United States)

    Spitaels, Freek; Wieme, Anneleen D; Janssens, Maarten; Aerts, Maarten; Van Landschoot, Anita; De Vuyst, Luc; Vandamme, Peter

    2015-08-01

    The microbiota involved in lambic beer fermentations in an industrial brewery in West-Flanders, Belgium, was determined through culture-dependent and culture-independent techniques. More than 1300 bacterial and yeast isolates from 13 samples collected during a one-year fermentation process were identified using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry followed by sequence analysis of rRNA and various protein-encoding genes. The bacterial and yeast communities of the same samples were further analyzed using denaturing gradient gel electrophoresis of PCR-amplified V3 regions of the 16S rRNA genes and D1/D2 regions of the 26S rRNA genes, respectively. In contrast to traditional lambic beer fermentations, there was no Enterobacteriaceae phase and a larger variety of acetic acid bacteria were found in industrial lambic beer fermentations. Like in traditional lambic beer fermentations, Saccharomyces cerevisiae, Saccharomyces pastorianus, Dekkera bruxellensis and Pediococcus damnosus were the microorganisms responsible for the main fermentation and maturation phases. These microorganisms originated most probably from the wood of the casks and were considered as the core microbiota of lambic beer fermentations.

  6. Integrating ergonomics into the product development process

    DEFF Research Database (Denmark)

    Broberg, Ole

    1997-01-01

    A cross-sectional case study was performed in a large company producing electro-mechanical products for industrial application. The purpose was to elucidate conditions and strategies for integrating ergonomics into the product development process thereby preventing ergonomic problems at the time...... key actors. Design and production engineers have a great influence on ergonomics in manufacturing departments. Ergonomics considerations are partly taken into account by production engineers but not as a part of standard operating procedures. There is a number of differences between design...... and production engineers regarding information sources in problem solving, communication pattern, perception of ergonomics, motivation and requests to support tools and methods. These differences and the social and organizational contexts of the development process must be taken into account when considering...

  7. Functional or emotional? How Dutch and Portuguese conceptualise beer, wine and non-alcoholic beer consumption

    NARCIS (Netherlands)

    Silva, Ana Patricia; Jager, Gerry; Bommel, van Roelien; Zyl, van Hannelize; Voss, Hans Peter; Hogg, Tim; Pintado, Manuela; Graaf, de Cees

    2015-01-01

    Non-alcoholic beer (NAB) may be a healthier alternative to wine and beer consumption, however has little appeal to consumers. Conceptualisations, i.e. functional and emotional associations that consumers have with foods/beverages, were explored to understand how NAB consumption is perceived, and

  8. Frogs Sell Beer: The Effects of Beer Advertisements on Adolescent Drinking Knowledge, Attitudes, and Behavior.

    Science.gov (United States)

    Gentile, Douglas A.; Walsh, David A.; Bloomgren, Barry W., Jr.; Atti, Jule A.; Norman, Jessica A.

    This present research reveals how beer advertising affects adolescents' knowledge of beer brands, drinking attitudes, and drinking behaviors. In addition to traditional psychological approaches for measuring media effects on alcohol-related behaviors and attitudes, market research advertising tracking methods were included to permit a clearer and…

  9. Physiological characterization of brewer's yeast in high-gravity beer fermentations with glucose or maltose syrups as adjuncts

    DEFF Research Database (Denmark)

    Piddocke, Maya Petrova; kreisz, Stefan; Heldt-Hansen, Hans Peter;

    2009-01-01

    resulted in a lower specific growth rate, a longer lag phase before initiation of ethanol production, incomplete sugar utilization, and an increase in the concentrations of ethyl acetate and isoamyl acetate in the final beer. Increasing the gravity by adding maltose syrup as opposed to glucose syrup...... resulted in more balanced fermentation performance in terms of higher cell numbers, respectively, higher wort fermentability and a more favorable flavor profile of the final beer. Our study underlines the effects of the various stress factors on brewer’s yeast metabolism and the influence of the type...... of sugar syrups on the fermentation performance and the flavor profile of the final beer....

  10. NISAR ISRO science data processing and products

    Science.gov (United States)

    Agrawal, Krishna Murari; Mehra, Raghav; Ryali, Usha Sundari

    2016-05-01

    NASA-ISRO Synthetic Aperture Radar (NISAR) is a Dual Frequency (L & S band) mission which will be operating in SweepSAR mode. As compared to traditional SAR imaging modes in which Swath and resolution are at trade-off, SweepSAR imaging concept can acquire data over large swath (240 Km) without compromising azimuth resolution (6m approximately). NISAR L-band & S-band sensors will be developed by JPL-NASA and ISRO respectively. NISAR science data will be downloaded at both NASA and ISRO ground stations. SAC-ISRO will develop the SAR processor for both L & S band data to generate products in compliance with science requirements. Moreover, JPL will develop L-band SAR processor and all data products will be available to users. Distributed data processing architecture will be used for handling large volume of data resulting from moderate resolution and larger swath in SweepSAR mode. Data products will be available in multiple processing levels like raw signal products, signal processed single-look and multi-look products, ground range products and Geo-Referenced products in HDF5 & GeoTiff formats. Derived Geo-Referenced Polarimetric and Interferometric data products will also be available for dissemination to the users. A rigorous calibration exercise will be performed by acquiring data over reference targets like Amazon rain-forest & corner reflectors sites for the generation of calibrated data products. Furthermore, various science data products (for science applications) will also be derived from basic data products for operational dissemination.

  11. Home production – Enjoying the process or the product?

    Directory of Open Access Journals (Sweden)

    Mette Gørtz

    2011-11-01

    Full Text Available This paper tests a household production model on data from a Danish time use survey from 2001 using GMM 3SLS. Household production includes “process benefits” accruing from the pleasure of undertaking certain housework tasks. I find no significant evidence of “process benefits”. An identification problem arises from the situation where households alternatively attach extra value to consuming home-produced goods. The outcome of these two types of benefits may in certain cases be observationally equivalent.

  12. Effective prevention of chill-haze in beer using an acid proline-specific endoprotease from Aspergillus niger.

    Science.gov (United States)

    Lopez, Michel; Edens, Luppo

    2005-10-01

    Chill-haze formation during beer production is known to involve polyphenols that interact with proline-rich proteins. We hypothesized that incubating beer wort with a proline-specific protease would extensively hydrolyze these proline-rich proteins, yielding a peptide fraction that is unable to form a haze. Predigestion of the proline-rich wheat gliadin with different proteases pointed toward a strong haze-suppressing effect by a proline-specific enzyme. This finding was confirmed in small-scale brewing experiments using a recently identified proline-specific protease with an acidic pH optimum. Subsequent pilot plant trials demonstrated that, upon its addition during the fermentation phase of beer brewing, even low levels of this acidic enzyme effectively prevented chill-haze formation in bottled beer. Results of beer foam stability measurements indicated that the enzyme treatment leaves the beer foam almost unaffected. In combination with the enzyme's cost-effectiveness and regulatory status, these preliminary test results seem to favor further industrial development of this enzymatic beer stabilization method.

  13. Recent Developments in Biological Hydrogen Production Processes

    Directory of Open Access Journals (Sweden)

    DEBABRATA DAS

    2008-07-01

    Full Text Available Biohydrogen production technology can utilize renewable energy sources like biomass for the generation of hydrogen, the cleanest form of energy for the use of mankind. However, major constraints to the commercialization of these processes include lower hydrogen yields and rates of hydrogen production. To overcome these bottlenecks intensive research work has already been carried out on the advancement of these processes such as the development of genetically modified microorganisms, the improvement of the bioreactor design, molecular engineering of the key enzyme hydrogenases, the development of two stage processes, etc. The present paper explores the recent advancements that have been made till date and also presents the state of the art in molecular strategies to improve the hydrogen production.

  14. The production process for water penetrated brick

    Institute of Scientific and Technical Information of China (English)

    SunGuofeng

    2005-01-01

    Waste penetrated brick, which is a green building material with good water penetration, high strength, lower firing temperature, lower production cost, good appearance and good structure, can holding ground water lever. This article analysis the production process and related factor for water penetrated brick:proper particle size distribution, proper shaping method, proper press and proper firing can ensure to produce good quality water penetrated brick.

  15. Hydrogen production processes; Procedes de production d'hydrogene

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2003-07-01

    The goals of this first Gedepeon workshop on hydrogen production processes are: to stimulate the information exchange about research programs and research advances in the domain of hydrogen production processes, to indicate the domains of interest of these processes and the potentialities linked with the coupling of a nuclear reactor, to establish the actions of common interest for the CEA, the CNRS, and eventually EDF, that can be funded in the framework of the Gedepeon research group. This document gathers the slides of the 17 presentations given at this workshop and dealing with: the H{sub 2} question and the international research programs (Lucchese P.); the CEA's research program (Lucchese P., Anzieu P.); processes based on the iodine/sulfur cycle: efficiency of a facility - flow-sheets, efficiencies, hard points (Borgard J.M.), R and D about the I/S cycle: Bunsen reaction (Colette S.), R and D about the I/S cycle: the HI/I{sub 2}/H{sub 2}O system (Doizi D.), demonstration loop/chemical engineering (Duhamet J.), materials and corrosion (Terlain A.); other processes under study: the Westinghouse cycle (Eysseric C.), other processes under study at the CEA (UT3, plasma,...) (Lemort F.), database about thermochemical cycles (Abanades S.), Zn/ZnO cycle (Broust F.), H{sub 2} production by cracking, high temperature reforming with carbon trapping (Flamant G.), membrane technology (De Lamare J.); high-temperature electrolysis: SOFC used as electrolyzers (Grastien R.); generic aspects linked with hydrogen production: technical-economical evaluation of processes (Werkoff F.), thermodynamic tools (Neveu P.), the reactor-process coupling (Aujollet P.). (J.S.)

  16. Use of relative risk test to evaluate the influence of the brand on beer acceptability

    Directory of Open Access Journals (Sweden)

    Suzana Maria Della Lucia

    2014-02-01

    Full Text Available The acceptance of the product is very complex and it involves not only its sensory attributes but also non-sensory characteristics, often presented in the packaging or related to concepts regarding the consumer. The relative risk test was applied in order to investigate the effect of the brand, a non-sensory characteristic, on consumers’ acceptance of beer. Eight commercial brands of Pilsen beer were evaluated by 101 consumers in two sessions of acceptance tests: the blind test and the test with brand information. As a general view, it could be concluded that three brands of beer showed a positive impact over the sensory acceptance of the product and four brands negatively impacted on consumers’ evaluation. One of the brands did not show any influence over the consumers’ response. The relative risk method was practical and useful as it was easily calculated and reproduced, and its application permitted easy interpretation of the results.

  17. Modern control of mineral wool production process

    Directory of Open Access Journals (Sweden)

    Stankov Stanko P.

    2013-01-01

    Full Text Available In this paper, the control of the plant for mineral wool production consisting of a number of the technological units of different sizes and complexity is considered. The application of modern equipment based on PLC (Programmable Logic Controller and SCADA (Supervisory Control And Data Acquisition configuration provides optimal control of technological process. Described supervisory and control system is consisting of a number of units doing decentralized distributed control of technological entities where all possible situation are considered during work of machines and devices, which are installed in electric drive and are protected from technological and electrical accident. Transformer station and diesel engine, raw materials transport and dosage, processes in dome oven, centrifuges, polycondensation (PC chamber, burners, compressor station, binder preparation and dosage, wool cutting, completed panel packing and their transport to storehouse are controlled. Process variables and parameters like as level, flow, velocity, temperature, pressure, etc. are controlled. Control system is doing identification of process states changes, diagnostic and prediction of errors and provides prediction of behavior of control objects when input flows of materials and generates optimal values of control variables due to decreasing downtime and technic - economical requires connected to wool quality to be achieved. Supervisory and control system either eliminates unwanted changes in the production line or restricts them within the allowable limits according to the technology. In this way, the optimization of energy and raw materials consumption and appropriate products quality is achieved, where requirements are satisfied in accordance with process safety and environmental standards. SCADA provides a visual representation of controlled and uncontrolled parts of the technological process, processing alarms and events, monitoring of the changes of relevant

  18. Analysis of the Industrial Biodiesel Production Process

    International Nuclear Information System (INIS)

    The reaction of transesterification is the chemical transformation through which you get biodiesel from vegetable oils. The purpose of this work is to plan carefully all the stages of various biodiesel production processes on the basis of recent results obtained in the experimental research. These results allow defining the proper thermodynamic models to be used, the right interpretation of the phenomena and identifying the parameters which affect the process. The modelling was done with ASPENPLUS (R) defining three possible processes used in industrial purpose. A subsequent sensitivity analysis was done for each process allowing the identification of the optimal configurations. By comparing these solutions it is possible to choose the most efficient one to reduce the costs of the final product.

  19. Applying the 2003 Beers Update to Elderly Medicare Enr...

    Data.gov (United States)

    U.S. Department of Health & Human Services — Applying the 2003 Beers Update to Elderly Medicare Enrollees in the Part D Program Inappropriate prescribing of certain medications known as Beers drugs may be...

  20. PREFERENCES AND BUYING BEHAVIOUR OF STUDENTS ON THE BEER MARKET

    Directory of Open Access Journals (Sweden)

    Karolina Jąder

    2013-09-01

    Full Text Available This paper presents the results of the research conducted in November among 220 students at the University of Life Sciences in Poznań. The aim was study the preferences and buying behaviour of students on the beer market. It shows the place of beer among other alcohols, frequency and place of consumption, as well the place of beer shopping and the criteria of beer purchase. The most popular brands and tastes of beer were researched. Otherwise was analysed preference for beer packaging and promotion effects on students. It was found that beer is the most often chosen alcohol among this group of consumers, and vast majority of them consume it at least once a week. Students often drink beer at home or at friends, and favourite brands are: Lech, Redd’s, Desperados and Żubr.

  1. Development of black beer bread%黑啤酒面包的研制

    Institute of Scientific and Technical Information of China (English)

    田海娟; 朱珠; 张传智; 朱佳琪

    2013-01-01

    以面包专用粉为主要原料,添加黑啤酒、白砂糖、酵母、盐、面包改良剂等辅料,采用一次发酵工艺生产黑啤酒面包,通过单因素实验和正交实验确定黑啤酒面包的最佳工艺配方.结果表明,白砂糖投入量对黑啤酒面包品质影响最大,其次是黑啤酒的投入量,酵母的影响最小.黑啤酒面包的最佳工艺参数为:白砂糖量为48g、黑啤酒量为140g、酵母量为6g(以面粉270g计).%Bread flour as the main raw material,adding black beer,sugar,yeast,salt,bread improvers and other accessories by a fermentation process to produce malt beer bread.In addition,bread and dark beer by single factor test and orthogonal test to determine the optimum formulation.The result showed that the amount of sugar was the main impact on the quality of bread black beer.The amount of black beer was the minor impact and the amount of yeast was the minimum impact.Malt beer bread the optimum parameters were:sugar of 48g,malt beer of 140g,yeast of 6g(flour of 270g).

  2. Becoming a beer expert: is simple exposure with feedback sufficient to learn beer categories?

    Science.gov (United States)

    Lelièvre-Desmas, Maud; Chollet, Sylvie; Abdi, Hervé; Valentin, Dominique

    2015-10-01

    Category learning is an important aspect of expertise development which had been little studied in the chemosensory field. The wine literature suggests that through repeated exposure to wines, sensory information is stored by experts as prototypes. The goal of this study was to further explore this issue using beers. We tested the ability of beer consumers to correctly categorize beers from two different categories (top- and bottom-fermented beers) before and after repeated exposure with feedback to beers from these categories. We found that participants learned to identify the category membership of beers to which they have been exposed but were unable to generalize their learning to other beers. A retrospective verbal protocol questionnaire administrated at the end of the experiment indicates that contrary to what was suggested in the wine literature, prototype extraction is probably not the only mechanism implicated in category learning of foods and beverages. Exemplar-similarity and feature-frequency models might provide a better account of the course of learning of the categorization task studied.

  3. Beer and health: preventive effects of beer components on lifestyle-related diseases.

    Science.gov (United States)

    Kondo, Keiji

    2004-01-01

    It has been demonstrated that the light-to-moderate consumption of alcoholic beverages is associated with significant reductions in all-cause and particularly cardiovascular mortality. While the inverse association between red-wine consumption and cardiovascular risk is globally recognized as the French paradox, many epidemiological studies have concluded that beer and red wine are equally beneficial. Moderate alcohol intake improves lipoprotein metabolism and lowers cardiovascular mortality risk. The question now is whether additional health benefits associated with the non-alcohol components in beer may be expected. This article summarizes the results of the latest studies on the health benefits of beer while referring to our recent results, which demonstrate the preventive effects of beer and its components on lifestyle-related diseases. A series of studies using animal models have shown that beer may prevent carcinogenesis and osteoporosis; beer provides plasma with significant protection from oxidative stress; and isohumulones, the bitter substances derived from hops, may prevent and improve obesity and type-2 diabetes, improve lipid metabolism, and suppress atherosclerosis. Further studies are needed to clarify the components in addition to isohumulones that are responsible for these beneficial effects of beer, and the underlying mechanisms must be addressed. PMID:15630301

  4. Becoming a beer expert: is simple exposure with feedback sufficient to learn beer categories?

    Science.gov (United States)

    Lelièvre-Desmas, Maud; Chollet, Sylvie; Abdi, Hervé; Valentin, Dominique

    2015-10-01

    Category learning is an important aspect of expertise development which had been little studied in the chemosensory field. The wine literature suggests that through repeated exposure to wines, sensory information is stored by experts as prototypes. The goal of this study was to further explore this issue using beers. We tested the ability of beer consumers to correctly categorize beers from two different categories (top- and bottom-fermented beers) before and after repeated exposure with feedback to beers from these categories. We found that participants learned to identify the category membership of beers to which they have been exposed but were unable to generalize their learning to other beers. A retrospective verbal protocol questionnaire administrated at the end of the experiment indicates that contrary to what was suggested in the wine literature, prototype extraction is probably not the only mechanism implicated in category learning of foods and beverages. Exemplar-similarity and feature-frequency models might provide a better account of the course of learning of the categorization task studied. PMID:26355240

  5. Syllables as Processing Units in Handwriting Production

    Science.gov (United States)

    Kandel, Sonia; Alvarez, Carlos J.; Vallee, Nathalie

    2006-01-01

    This research focused on the syllable as a processing unit in handwriting. Participants wrote, in uppercase letters, words that had been visually presented. The interletter intervals provide information on the timing of motor production. In Experiment 1, French participants wrote words that shared the initial letters but had different syllable…

  6. Antioxidant properties of differently processed spinach products

    NARCIS (Netherlands)

    Castenmiller, J.J.M.; Linssen, J.P.H.; Heinonen, I.M.; Hopia, A.I.; Schwarz, K.; Hollman, P.C.H.; West, C.E.

    2002-01-01

    The effect of variously processed spinach products (whole-leaf, minced and enzymatically liquefied spinach) on lipid oxidation was determined. In an autoxidative methyl linoleate (MeLo) system the inhibition of hydroperoxide formation, measured by HPLC after three days of oxidation, was in descendin

  7. Production of strange particles in hadronization processes

    International Nuclear Information System (INIS)

    Strange particles provide an important tool for the study of the color confinement mechanisms involved in hadronization processes. We review data on inclusive strange-particle production and on correlations between strange particles in high-energy reactions, and discuss phenomenological models for parton fragmentation. 58 refs., 24 figs

  8. Development of Processed Products from Guapple

    Directory of Open Access Journals (Sweden)

    Teresita Acevedo

    1995-12-01

    Full Text Available The study aimed to develop processed products from guapple. Characterization of the guapple fruit was intially conducted before proceeding to formulation studies.The following characteristics of the guapple fruit were observed: color of outer skin - yellow green with Munsell notation of 10 Y7/6, color of inner flesh - off white with Munsell notation of 7.5Y 8/2; texture, 20.4-37.1 mm; average weight per piece, from 219 to 420 gms; ph, 3.7; titrable acidity (citric acid, 0.34%, and soluble solids, 2.6° Brix.The identified processed products from guapple were puree, pickles, and preserves. Standardized processes and formulations for each of these products were developed in semi-pilot scale. Removal of the skin for the guapple preserves and pickles was facilitated using 5% brine-l % CaCI2.Suitable packaging materials were also identified. Flexible films were used for guapple puree while glass jars and flexible films were found to be satisfactory both for guapple pickles and preserves.Physico-chemical, microbiological, and sensory evaluation were done after two months of storage. Based on these tests, the pasteurization process of 180° F for 20 minutes for puree and 10 minutes for preserves and pickles, was found to make the products commercially sterile.

  9. Beer Potomania--An Unusual Cause of Hyponatremia.

    Science.gov (United States)

    Kujubu, Dean A; Khosraviani, Ardeshir

    2015-01-01

    The first case of severe hyponatremia, since referred to as beer potomania, in a heavy beer drinker patient was reported in 1972. Excessive consumption of beer in particular, which has a low solute content, may result in severe hyponatremia. We report a case of severe hyponatremia that occurred in a patient who, owing to his underlying colon cancer, was drinking beer and ingesting little food.

  10. Willingness to Pay for Sensory Attributes in Beer

    OpenAIRE

    Gabrielyan, Gnel; McCluskey, Jill J.; Thomas L. Marsh; Ross, Carolyn F.

    2014-01-01

    As microbrew beers have become more popular, the intrinsic characteristics of beer have become more important in consumer purchasing decisions. We identify sensory properties that influence consumers’ willingness to pay for beer using a contingent valuation model that includes subjective sensory evaluations and sociodemographic characteristics of consumers. We find that overall taste and hoppiness of a beer have a significant and positive impact on willingness to pay.

  11. Can Niche Agriculturalists Take Notes from the Craft Beer Industry?

    OpenAIRE

    Woolverton, Andrea E.; Parcell, Joseph L.

    2008-01-01

    This industry-level case study focuses on the growth cycles of craft brewing, a niche industry. The research case is defined as the craft beer industry evolution including the surrounding institutional and consumer environments. The research goal is to provide insight for niche agriculturalists by examining the case of the successful niche craft beer industry. First, the environment surrounding craft beer reemergence is analyzed. We examine the current state of the craft beer industry with a ...

  12. Beer constituents as potential cancer chemopreventive agents.

    Science.gov (United States)

    Gerhäuser, Clarissa

    2005-09-01

    Beer is a complex alcoholic beverage made from barley (malt), hop, water and yeast. Phenolic constituents of beer are derived from malt (70-80%) and hop (20-30%). Structural classes include simple phenols, benzoic- and cinnamic acid derivatives, coumarins, catechins, di-, tri- and oligomeric proanthocyanidins, (prenylated) chalcones and flavonoids as well as alpha- and iso-alpha-acids derived from hop. Compounds belonging to different structural classes have distinct profiles of biological activity in in vitro test systems, and in combination might lead to enhanced effects. Scientific evidence has accumulated over the past 10 years pointing to the cancer preventive potential of selected hop-derived beer constituents, i.e., prenylflavonoids including xanthohumol and isoxanthohumol, and hop bitter acids. Chemopreventive activities observed with these compounds relevant to inhibition of carcinogenesis at the initiation, promotion and progression phases, as well as results from in vivo studies on metabolism, bioavailability and efficacy are summarised in this review. PMID:15953717

  13. Peace Journalism and the news production process

    Directory of Open Access Journals (Sweden)

    Burkhard Bläsi

    2004-07-01

    Full Text Available In recent years various models of „peace journalism“ or „constructive conflict coverage“ have been proposed. These models suggest alternative ways of conflict reporting in order to contribute to processes of de-escalation, peacebuilding and reconciliation instead of escalating, exaggerating or neglecting conflicts. However, these models will remain irrelevant for the practical work of journalists unless they are connected to the reality of today’s media. Therefore it is of great importance to also direct our attention to the news production process. At the same time, studying the factors that influence the production of journalistic reporting in times of conflict and war means learning about the actual preconditions for any effort of constructive conflict coverage. Based on qualitative expert interviews with German journalists, this paper presents a model of the production process of conflict coverage. According to this model, the production process can be described as a complex interaction of six factors: (1 structural aspects of the media, (2 conflict situation on-site, (3 personal features of the individual journalist, (4 the political climate, (5 lobbies, (6 the audience. After presenting the general model and the discussion of its limitations and possible benefits, the influence of the „political climate“ factor is explored in more detail and illustrated with the experience of German journalists in the aftermath of 9/11. The author argues that peace journalism can only attract the critical number of journalists needed for a noticeable change in conflict coverage, if there are realizable suggestions for how to meet the obstacles journalists face in their daily work. The model of influencing factors affecting conflict coverage could be a good starting point for this undertaking, as it enables us, on the one hand, to systematize and specify attempts to implement peace journalism and, on the other hand, to develop a more

  14. Process for biodiesel production from Cryptococcus curvatus.

    Science.gov (United States)

    Thiru, Meikandhan; Sankh, Santosh; Rangaswamy, Vidhya

    2011-11-01

    The objective of the current report is process optimization for economical production of lipids by the well known oleaginous yeast Cryptococcus curvatus and conversion of the lipids to biodiesel. A high cell density fed-batch cultivation on low cost substrate viz. crude glycerol resulted in a dry biomass and oil yield of up to 69 g/L and 48% (w/w), respectively. The process was scaled up easily to 26 L. The oil extraction process was also optimized using environmentally safe solvents. The oil profile indicated a high oleic acid content followed by palmitic acid, stearic acid and linoleic acid. The oil was trans-esterified to biodiesel and thoroughly characterized. This is the first end to end report on production of biodiesel from the C. curvatus oil.

  15. 糠醛渣与啤酒糟混合底物诱导绿色木霉产纤维素酶的研究%Studies on Cellulose Production with Trichoderma viride Induced by Mixed Substrates of Furfural Residue and Beer Residue

    Institute of Scientific and Technical Information of China (English)

    邵丹; 吉骊; 朱莉伟; 蒋建新

    2013-01-01

    The liquid state fermentation conditions were studied and optimized for cellulase production by Trichoderma viride(CGMCC3.2941)using beer residue and furfural residue as mixed substrates.The results showed that the optimal conditions were as followsthe substrate concentration 2%,the ratio of furfural residue to beer residue 9:1,fermentation time 11d and fermentation temperature(29±1)℃.Under these conditions,the filter paper activity,endoglucanase activity,and exoglucanase activity could be reached 0.189 FPU/mL,0.451 U/mL and 0.392 U/mL,respectively,which increased by 45.0%,3.8%and 38.3%contrasted to the substrate without beer residue.%以糠醛渣与啤酒糟为混合底物,对绿色木霉(CGMCC3.2941)液态发酵产纤维素酶的一些条件进行了考察和优化。结果表明:底物浓度为2%,糠醛渣:啤酒糟质量比9:1,在(29±1)益培养11 d时,绿色木霉(CGMCC3.2941)所产纤维素酶的滤纸酶活为0.189 FPU/mL,内切酶活为0.451 U/mL,外切酶活为0.392 U/mL。与单一底物糠醛渣相比,混合底物的滤纸酶活、内切酶活、外切酶活分别提高了45.0%、3.8%、38.3%。

  16. Enrichment of xanthohumol in the brewing process.

    Science.gov (United States)

    Wunderlich, Sascha; Zürcher, Achim; Back, Werner

    2005-09-01

    Xanthohumol (XN), a component of hops, is lost in significant quantities in the conventional brewing process. In commercial beers less than 0.2 mg XN/L are found. In order to increase the yield of XN in the brewing process, the parameters of XN recovery were studied. During wort boiling, XN is largely isomerised to isoxanthohumol. Further losses are owing to the precipitation and absorption of XN to yeast cells and haze particles and by filtration. The use of XN-enriched hop products combined with a late hop dosage during wort boiling proved to be effective in increasing the XN content in beer. The yield was further raised by a low-pitching rate and the abnegation of beer stabilisation. The use of dark malts had a positive effect on the XN recovery. Investigations of roasted malt extracts revealed several high-molecular substances that are able to form complexes with XN. These complexes proved to be stable in the brewing process. Depending on the addition of roasted malt or special XN-enriched roasted malt extracts, dark beers with more than 10 mg XN/L were achieved. Results obtained led to a brewing technology that produced on an industrial scale pale wheat beer with more than 1 mg XN/L. PMID:16097021

  17. The fungicide triadimefon affects beer flavor and composition by influencing Saccharomyces cerevisiae metabolism

    Science.gov (United States)

    Kong, Zhiqiang; Li, Minmin; An, Jingjing; Chen, Jieying; Bao, Yuming; Francis, Frédéric; Dai, Xiaofeng

    2016-01-01

    Despite the fact that beer is produced on a large scale, the effects of pesticide residues on beer have been rarely investigated. In this study, we used micro-brewing settings to determine the effect of triadimefon on the growth of Saccharomyces cerevisiae and beer flavor. The yeast growth in medium was significantly inhibited (45%) at concentrations higher than 5 mg L−1, reaching 80% and 100% inhibition at 10 mg L−1 and 50 mg L−1, respectively. There were significant differences in sensory quality between beer samples fermented with and without triadimefon based on data obtained with an electronic tongue and nose. Such an effect was most likely underlain by changes in yeast fermentation activity, including decreased utilization of maltotriose and most amino acids, reduced production of isobutyl and isoamyl alcohols, and increased ethyl acetate content in the fungicide treated samples. Furthermore, yeast metabolic profiling by phenotype microarray and UPLC/TOF-MS showed that triadimefon caused significant changes in the metabolism of glutathione, phenylalanine and sphingolipids, and in sterol biosynthesis. Thus, triadimefon negatively affects beer sensory qualities by influencing the metabolic activity of S. cerevisiae during fermentation, emphasizing the necessity of stricter control over fungicide residues in brewing by the food industry. PMID:27629523

  18. The fungicide triadimefon affects beer flavor and composition by influencing Saccharomyces cerevisiae metabolism.

    Science.gov (United States)

    Kong, Zhiqiang; Li, Minmin; An, Jingjing; Chen, Jieying; Bao, Yuming; Francis, Frédéric; Dai, Xiaofeng

    2016-01-01

    Despite the fact that beer is produced on a large scale, the effects of pesticide residues on beer have been rarely investigated. In this study, we used micro-brewing settings to determine the effect of triadimefon on the growth of Saccharomyces cerevisiae and beer flavor. The yeast growth in medium was significantly inhibited (45%) at concentrations higher than 5 mg L(-1), reaching 80% and 100% inhibition at 10 mg L(-1) and 50 mg L(-1), respectively. There were significant differences in sensory quality between beer samples fermented with and without triadimefon based on data obtained with an electronic tongue and nose. Such an effect was most likely underlain by changes in yeast fermentation activity, including decreased utilization of maltotriose and most amino acids, reduced production of isobutyl and isoamyl alcohols, and increased ethyl acetate content in the fungicide treated samples. Furthermore, yeast metabolic profiling by phenotype microarray and UPLC/TOF-MS showed that triadimefon caused significant changes in the metabolism of glutathione, phenylalanine and sphingolipids, and in sterol biosynthesis. Thus, triadimefon negatively affects beer sensory qualities by influencing the metabolic activity of S. cerevisiae during fermentation, emphasizing the necessity of stricter control over fungicide residues in brewing by the food industry. PMID:27629523

  19. 菊花保健啤酒研究进展%Recent Research Progress of Chrysanthemum Healthy Beer

    Institute of Scientific and Technical Information of China (English)

    葛永斌; 徐娟; 刘西岭; 燕傲蕾

    2015-01-01

    在对菊花保健啤酒研究的基础上,总结国内菊花保健啤酒的研究现状,介绍菊花啤酒中添加的有效成分及各有效成分的功效,并对菊花啤酒生产工艺中有效成分提取的方法进行比较得出:热水提取法由于成本低、安全且不影响口感而被多数企业采用。对菊花添加时间及添加形式及添加量进行分析,认为后发酵时添加菊花提取液效果较好,同时控制菊花添加量对于保持菊花保健啤酒的理化性质及啤酒品质有重要作用。通过对菊花保健啤酒生产工艺的研究探讨合理的生产工艺,同时也对菊花保健啤酒研发过程中存在的问题及未来保健啤酒的发展前景作简要分析。%Based on the research of Chrysanthemum healthy beer,this paper summarized the domestic re⁃search status,introduced the effective ingredients added to Chrysanthemum beer and the efficacies of each ac⁃tive component,and compared the extraction methods of the effective components. The result is that hot wa⁃ter extraction method was adopt by the majority of enterprises because of its low cost ,safety and good taste. It is found that the best time to add extracts of Chrysanthemum were in after-fermentation period and the amount of Chrysanthemum added in beer had important effects on the physicochemical properties and main⁃tained the quality of Chrysanthemum healthy beer. The reasonable production process was discussed through the researches of the technology in the production. The problems in the research and development process as well as the development prospect of the future were analyzed briefly at the same time.

  20. Bio-oil Production - Process Optimization and Product Quality

    DEFF Research Database (Denmark)

    Hoffmann, Jessica

    and pharmaceutical products, it will become a high-cost commodity. Therefore it is of great importance to develop a sustainable and marketable process for the conversion of biomass, which is feedstock flexible and energy efficient and offers high conversion efficiency. Only a process like this has the ability...... to be further treated in existing refineries. The design of an efficient, low input procedure for this requires an accurate understanding of the nature of the bio-crude along with corresponding upgrading pathways as well as existing refinery structure assessment. Once pathways have been identified the optimal...

  1. Transcriptome sequence and plasmid copy number analysis of the brewery isolate Pediococcus claussenii ATCC BAA-344 T during growth in beer.

    Science.gov (United States)

    Pittet, Vanessa; Phister, Trevor G; Ziola, Barry

    2013-01-01

    Growth of specific lactic acid bacteria in beer leads to spoiled product and economic loss for the brewing industry. Microbial growth is typically inhibited by the combined stresses found in beer (e.g., ethanol, hops, low pH, minimal nutrients); however, certain bacteria have adapted to grow in this harsh environment. Considering little is known about the mechanisms used by bacteria to grow in and spoil beer, transcriptome sequencing was performed on a variant of the beer-spoilage organism Pediococcus claussenii ATCC BAA-344(T) (Pc344-358). Illumina sequencing was used to compare the transcript levels in Pc344-358 growing mid-exponentially in beer to those in nutrient-rich MRS broth. Various operons demonstrated high gene expression in beer, several of which are involved in nutrient acquisition and overcoming the inhibitory effects of hop compounds. As well, genes functioning in cell membrane modification and biosynthesis demonstrated significantly higher transcript levels in Pc344-358 growing in beer. Three plasmids had the majority of their genes showing increased transcript levels in beer, whereas the two cryptic plasmids showed slightly decreased gene expression. Follow-up analysis of plasmid copy number in both growth environments revealed similar trends, where more copies of the three non-cryptic plasmids were found in Pc344-358 growing in beer. Transcriptome sequencing also enabled the addition of several genes to the P. claussenii ATCC BAA-344(T) genome annotation, some of which are putatively transcribed as non-coding RNAs. The sequencing results not only provide the first transcriptome description of a beer-spoilage organism while growing in beer, but they also highlight several targets for future exploration, including genes that may have a role in the general stress response of lactic acid bacteria.

  2. Transcriptome sequence and plasmid copy number analysis of the brewery isolate Pediococcus claussenii ATCC BAA-344 T during growth in beer.

    Directory of Open Access Journals (Sweden)

    Vanessa Pittet

    Full Text Available Growth of specific lactic acid bacteria in beer leads to spoiled product and economic loss for the brewing industry. Microbial growth is typically inhibited by the combined stresses found in beer (e.g., ethanol, hops, low pH, minimal nutrients; however, certain bacteria have adapted to grow in this harsh environment. Considering little is known about the mechanisms used by bacteria to grow in and spoil beer, transcriptome sequencing was performed on a variant of the beer-spoilage organism Pediococcus claussenii ATCC BAA-344(T (Pc344-358. Illumina sequencing was used to compare the transcript levels in Pc344-358 growing mid-exponentially in beer to those in nutrient-rich MRS broth. Various operons demonstrated high gene expression in beer, several of which are involved in nutrient acquisition and overcoming the inhibitory effects of hop compounds. As well, genes functioning in cell membrane modification and biosynthesis demonstrated significantly higher transcript levels in Pc344-358 growing in beer. Three plasmids had the majority of their genes showing increased transcript levels in beer, whereas the two cryptic plasmids showed slightly decreased gene expression. Follow-up analysis of plasmid copy number in both growth environments revealed similar trends, where more copies of the three non-cryptic plasmids were found in Pc344-358 growing in beer. Transcriptome sequencing also enabled the addition of several genes to the P. claussenii ATCC BAA-344(T genome annotation, some of which are putatively transcribed as non-coding RNAs. The sequencing results not only provide the first transcriptome description of a beer-spoilage organism while growing in beer, but they also highlight several targets for future exploration, including genes that may have a role in the general stress response of lactic acid bacteria.

  3. Product assortment and individual decision processes.

    Science.gov (United States)

    Chernev, Alexander

    2003-07-01

    Research presented in this article examines the impact of product assortment on individuals' decisions. Four experiments report converging evidence that the impact of assortment is moderated by the degree to which individuals have articulated attribute preferences, whereby individuals with an articulated ideal point are more likely to prefer larger assortments than individuals without articulated preferences. The data further show that choices made from large assortments are associated with more selective, alternative-based, and confirmatory processing for individuals with articulated preferences and more comprehensive, attribute-based, and comparative processing for those without articulated preferences.

  4. The role of lager beer yeast in oxidative stability of model beer

    DEFF Research Database (Denmark)

    Berner, Torben Sune; Arneborg, Nils

    2012-01-01

    AIMS: In this study, we investigated the relationship between the ability of lager brewing yeast strains to tolerate oxidative stress and their ability to produce oxidative stable model beer. METHODS AND RESULTS: Screening of 21 lager brewing yeast strains against diamide and paraquat showed...... that the oxidative stress resistance was strain dependent. Fermentation of model wort in European Brewing Convention tubes using three yeast strains with varying oxidative stress resistances resulted in three model beers with different rates of radical formation as measured by electron spin resonance in forced...... in the model beers. CONCLUSIONS: A more oxidative stable beer is not obtained by a more-oxidative-stress-tolerant lager brewing yeast strain, exhibiting a higher secretion of thioredoxin, but rather by a less-oxidative-stress-tolerant strain, exhibiting a higher iron uptake. SIGNIFICANCE AND IMPACT...

  5. UO2 production process with methanol washing

    International Nuclear Information System (INIS)

    The invention refers to a process for the recovery of methanol used for washing the ammonium uranyl carbonate obtained during UO2 production. The methanol contains about 50% H2O, about 10% (NH4)2CO3, and is radioactive. According to the invention the methanol is purified at reduced pressure in a distillation unit and then led back to the washing unit. (UWI) 891 HP/UWI 892 MBE

  6. Processes for biobutanol production from renewable resources

    OpenAIRE

    Procentese, Alessandra

    2015-01-01

    The impact of petroleum fuel emissions and more rapid diminishing petroleum reserves have increased the research for alternative biofuel sources. In this scenario, recently is rising the biorefinery concept. A biorefinery is a facility that produces fuels, power, heat, and value-added chemicals from biomass conversion. The study carried out during the present Ph.D. program aimed at investigating the butanol production process by fermentation from renewable resources. The activities, in ord...

  7. Production of castings by patternless process

    Directory of Open Access Journals (Sweden)

    R. Pastirčák

    2012-01-01

    Full Text Available This paper deals with production of safety inlay for steam locomotive valve by the Patternless Process method. For the moulds creation was used moulding mixtures of II. generation, whereas binder was used a water glass. CNC miller was used for creation of mould cavity. Core was created also by milling into block made of moulding compound. In this article will be presented also making of 3D model, setting of milling tool paths and parameters for milling.

  8. Absence of fks1p in lager brewing yeast results in aberrant cell wall composition and improved beer flavor stability.

    Science.gov (United States)

    Wang, Jin-jing; Xu, Wei-na; Li, Xin'er; Li, Jia; Li, Qi

    2014-06-01

    The flavor stability during storage is very important to the freshness and shelf life of beer. However, beer fermented with a yeast strain which is prone to autolyze will significantly affect the flavor of product. In this study, the gene encoding β-1,3-glucan synthetase catalytic subunit (fks1) of the lager yeast was destroyed via self-clone strategy. β-1,3-glucan is the principle cell wall component, so fks1 disruption caused a decrease in β-1,3-glucan level and increase in chitin level in cell wall, resulting in the increased cell wall thickness. Comparing with wild-type strain, the mutant strain had 39.9 and 63.41 % less leakage of octanoic acid and decanoic acid which would significantly affect the flavor of beer during storage. Moreover, the results of European Brewery Convention tube fermentation test showed that the genetic manipulation to the industrial brewing yeast helped with the anti-staling ability, rather than affecting the fermentation ability. The thiobarbituric acid value reduced by 65.59 %, and the resistant staling value increased by 26.56 %. Moreover, the anti-staling index of the beer fermented with mutant strain increased by 2.64-fold than that from wild-type strain respectively. China has the most production and consumption of beer around the world, so the quality of beer has a significant impact on Chinese beer industry. The result of this study could help with the improvement of the quality of beer in China as well as around the world.

  9. Quality costs in the production process

    Directory of Open Access Journals (Sweden)

    J. Michalska

    2006-04-01

    Full Text Available Purpose: The aim of this paper is showing the relationship of the quality costs with a production process. In this paper it was worked out and introduced the way of marking the documents with regard to the quality costs.Design/methodology/approach: In the frames of own research it has been analysed the quality costs in the production process from the documents marked using the worked out way of marking.Findings: On the basis of the own research it can be stated, that the majority of the elements of the quality costs can be counted on the base of generic costs arrangement through the foundation of the suitable accounts and the suitable marking of the source documents.Research limitations/implications: In management practice, enterprises have to choose the way of the identification, control and analysis of the quality costs answering their needs, using among others proposed in this paper the way of marking the documents.Practical implications: The suitable marking of the documents gives the possibility of recording the quality costs of given production process, and not only for the whole enterprise. But each enterprise should take into account the appropriate way of marking the documents to collect all the elements of the quality costs.Originality/value: The extremely important problem from the point of view of the quality costs account and analysis is defining the places of cost formation in such way, that the costs would not be recorded according to the places of appearing but the places of formation. Thanks to these research it is possible to get the information about the quality costs of each process and this paper can be a simple rule how to collect the quality costs from each process.

  10. Beer's law in semiconductor quantum dots

    CERN Document Server

    Adamashvili, G T

    2010-01-01

    The propagation of a coherent optical linear wave in an ensemble of semiconductor quantum dots is considered. It is shown that a distribution of transition dipole moments of the quantum dots changes significantly the polarization and Beer's absorption length of the ensemble of quantum dots. Explicit analytical expressions for these quantities are presented.

  11. Amphoteric surfactants: processing, product composition and properties.

    Science.gov (United States)

    Leidreiter, H I; Gruning, B; Kaseborn, D

    1997-10-01

    Cocamidopropyl betaine (CAPB) has been the most important secondary surfactant for personal-cleansing products for a long time. Its excellent toxicological profile is an important reason for its increasing use in oral-care products. Recently it has gained interest for further applications such as household cleaners, dish-washing liquids, and industrial and technical products. Imidazoline-derived amphoterics such as sodium cocoampho-acetate (SCAA) or diacetate play a more minor role than CAPB. Owing to the low irritation potential of the pure surfactant and its good toxicological properties, ampho-acetates have mainly found applications in cosmetics. Their industrial applications have been relatively small. While CAPB has a well-defined chemical structure from a straightforward production process, most imidazoline-derived amphoterics exhibit a complex composition of compounds with different structures. This depends on the production parameters. Improved processing methods have recently led to the commercial availability of well-defined SCAA with low levels of by-products. Modern production processes and the composition of high-purity amphoterics are reviewed. Raw materials and by-products are described, together with their analytical methods. The cosmetic performance, cleansing and foaming power, rheological effects and mildness-enhancing properties of both CAPB and SCAA are compared. La cocamidopropyl-betaine (CAPB) est, depuis longtemps le tensio-actif secondaire le plus important pour les produits d'hygiene personnelle. L'excellent profil toxicologique de la CAPB est certainement une raison majeure de son usage croissant dans les produits de soin buccaux. La CAPB a suscite depuis peu un interet pour des applications supplementaires telles que les nettoyants menagers, les liquides vaisselle, les produits industriels et techniques. Les derives amphoteres de l'imidazoline tels que le cocoampho-acetate de sodium (SCAA) ou le diacetate occupent une place mineure

  12. Survey of pork, poultry, coffee, beer and pulses for ochratoxin A

    DEFF Research Database (Denmark)

    Jørgensen, Kevin

    1998-01-01

    Surveys have been carried out to estimate the levels of ochratoxin A in pork, poultry, coffee, beer and pulses.. A total of 286 samples were analysed The results show that compared with cereals and cereal products the contribution from the foods surveyed to the total intake of ochratoxin...

  13. Brewing and volatiles analysis of three tea beers indicate a potential interaction between tea components and lager yeast.

    Science.gov (United States)

    Rong, Lei; Peng, Li-Juan; Ho, Chi-Tang; Yan, Shou-He; Meurens, Marc; Zhang, Zheng-Zhu; Li, Da-Xiang; Wan, Xiao-Chun; Bao, Guan-Hu; Gao, Xue-Ling; Ling, Tie-Jun

    2016-04-15

    Green tea, oolong tea and black tea were separately introduced to brew three kinds of tea beers. A model was designed to investigate the tea beer flavour character. Comparison of the volatiles between the sample of tea beer plus water mixture (TBW) and the sample of combination of tea infusion and normal beer (CTB) was accomplished by triangular sensory test and HS-SPME GC-MS analysis. The PCA of GC-MS data not only showed a significant difference between volatile features of each TBW and CTB group, but also suggested some key compounds to distinguish TBW from CTB. The results of GC-MS showed that the relative concentrations of many typical tea volatiles were significantly changed after the brewing process. More interestingly, the behaviour of yeast fermentation was influenced by tea components. A potential interaction between tea components and lager yeast could be suggested.

  14. 国外对啤酒风味活性酯类形成与调控的认识%Overseas Cognition of the Formation & the Control of Beer Flavoring Active Esters

    Institute of Scientific and Technical Information of China (English)

    郝俊光; 尹花; 乔万昌; 闫鹏; 陈华磊

    2011-01-01

    挥发性酯类可以给啤酒带来水果香味,是啤酒中一类重要的风味活性物质。如今,使用大型锥形罐进行高浓酿造日益兴盛,但容易引起发酵体系酯类不平衡,使啤酒品质下降。目前,在麦汁充氧、麦汁组成、发酵罐设计等关键因素对酯类形成的影响方面,取得了一定的研究进展。啤酒厂可通过优化这些因素,在实际操作中有目的地调控酯类的形成,控制成品啤酒的风味。综述了啤酒生产过程中有关酯类形成的生化反应的相关研究,并讨论了啤酒生产过程控制酯类形成的调节措施。%Volatile esters, an important group of flavoring compounds in beer, are responsible for fruity aroma of beer. At present, high gravity fermentation, usually performed in lager vertical cylindroconical tanks, may easily cause the unbalance among esters and further deteriorate beer quality. A number of factors influencing ester formation have already been investigated including wort composition, aeration and fermentor design etc. and some accomplishments have been achieved. The opitmization of these factors in breweries could effectively realize scientific control of esters formation and beer flavor. In this paper, the relative research on biochemical reactions in the formation process of esters in beer production was reviewed and esters controlling measures were discussed.

  15. Process technology and effects of spallation products: Circuit components, maintenance, and handling

    Energy Technology Data Exchange (ETDEWEB)

    Sigg, B.; Haines, S.J.; Dressler, R.; McManamy, T.

    1996-06-01

    Working Session D included an assessment of the status of the technology and components required to: (1) remove impurities from the liquid metal (mercury or Pb-Bi) target flow loop including the effects of spallation products, (2) provide the flow parameters necessary for target operations, and (3) maintain the target system. A series of brief presentations were made to focus the discussion on these issues. The subjects of these presentations, and presenters were: (1) Spallation products and solubilities - R. Dressler; (2) Spallation products for Pb-Bi - Y. Orlov; (3) Clean/up/impurity removal components - B. Sigg; (4) {open_quotes}Road-Map{close_quotes} and remote handling needs - T. McManamy; (5) Remote handling issues and development - M. Holding. The overall conclusion of this session was that, with the exception of (i) spallation product related processing issues, (ii) helium injection and clean-up, and (iii) specialized remote handling equipment, the technology for all other circuit components (excluding the target itself) exists. Operating systems at the Institute of Physics in Riga, Latvia (O. Lielausis) and at Ben-Gurion University in Beer Shiva, Israel (S. Lesin) have demonstrated that other liquid metal circuit components including pumps, heat exchangers, valves, seals, and piping are readily available and have been reliably used for many years. In the three areas listed above, the designs and analysis are not judged to be mature enough to determine whether and what types of technology development are required. Further design and analysis of the liquid metal target system is therefore needed to define flow circuit processing and remote handling equipment requirements and thereby identify any development needs.

  16. Process technology and effects of spallation products: Circuit components, maintenance, and handling

    International Nuclear Information System (INIS)

    Working Session D included an assessment of the status of the technology and components required to: (1) remove impurities from the liquid metal (mercury or Pb-Bi) target flow loop including the effects of spallation products, (2) provide the flow parameters necessary for target operations, and (3) maintain the target system. A series of brief presentations were made to focus the discussion on these issues. The subjects of these presentations, and presenters were: (1) Spallation products and solubilities - R. Dressler; (2) Spallation products for Pb-Bi - Y. Orlov; (3) Clean/up/impurity removal components - B. Sigg; (4) open-quotes Road-Mapclose quotes and remote handling needs - T. McManamy; (5) Remote handling issues and development - M. Holding. The overall conclusion of this session was that, with the exception of (i) spallation product related processing issues, (ii) helium injection and clean-up, and (iii) specialized remote handling equipment, the technology for all other circuit components (excluding the target itself) exists. Operating systems at the Institute of Physics in Riga, Latvia (O. Lielausis) and at Ben-Gurion University in Beer Shiva, Israel (S. Lesin) have demonstrated that other liquid metal circuit components including pumps, heat exchangers, valves, seals, and piping are readily available and have been reliably used for many years. In the three areas listed above, the designs and analysis are not judged to be mature enough to determine whether and what types of technology development are required. Further design and analysis of the liquid metal target system is therefore needed to define flow circuit processing and remote handling equipment requirements and thereby identify any development needs

  17. 液体静高压处理啤酒研究进展%Progress in High Hydrostatic Pressure Treatment of Beer

    Institute of Scientific and Technical Information of China (English)

    杨东升; 罗先群; 王新广

    2015-01-01

    High hydrostatic pressure (HHP), also known as High pressure processing (HPP), is an alternative for pasteurization of beer as a method of nonthermal preservation. Both HHP and heat treatments gave the same microbial inactivation through microbiological analyses. It had been revealed that chemical constituents of both beer samples had not been affected by HHP and heat treatments. HHP treatment of beer en-riched the beer foaming, enhanced the beer colloid stability. HHP could be an alternative of low temperature storage for removal of unwanted haze. The flavor compounds in HHP-treated samples such as higher alcohol, ester, bitterness were similar to controls, while diacetyl changed under different pressure levels. HHP are suitable for the nonthermal pasteurization of beer before filling. The techniques include:pressurize the chamber→hold under pressure→depressurize the chamber. The application of HHP treatment of beer industry is difficult due to the limited production capacity of equipment and batch operation. The semi-continuous and continuous process modes are the direction of researching for the HHP application in beer industry.%液体静高压(HHP)是一种可以在啤酒生产中代替巴斯德灭菌的非加热保藏方法。微生物学实验分析证实,HHP处理有着与热处理相当的灭菌效果。HHP处理未对啤酒样品的主要化学成分产生影响,同时可以丰富啤酒泡沫,提高啤酒胶体稳定性,能够代替激冷方法去除啤酒中的冷浑浊物。经HHP处理后的啤酒风味物质如高级醇、酯类、苦味质等与样品值相近,双乙酰随着压力变化会发生不同变化。HHP适合于灌装前进行冷灭菌处理,处理啤酒工艺分为“升压→动态保压→卸压”3个过程。HHP设备在工业上的应用主要以间歇工艺为主,单台设备生产能力较小,制约了其在啤酒生产中的推广应用。正在研究中的半连续式及连续式的HHP设备是应用于啤酒生产的方向。

  18. 啤酒风味麦芽汁饮料的研制%Development of wort beverage with beer flavor

    Institute of Scientific and Technical Information of China (English)

    庄仲荫; 周建新; 陈普英

    2012-01-01

    Nowadays, healthy and environmental protection become trends of food and beverage development. The requirement of non-alcohol beverage is increasing rapidly due to the prohibition of Drunk-driving by law. Therefore, non-alcohol beer returned to the market and some beer substitutions appeared. This study is base on the beer production technology. In the trial, natural wort was used, to produce brand new non-alcohol carbonated wort beverage with appropriate beer flavors. It meets the needs of beer consumers, and it has malty flavor, flesh style, unique taste, and rich nutrition. Orthogonal tests and pilot trials were applied to optimize the recipe. Meanwhile the issues of precipitate, bitterness and mouth feel were solved. The recommended process of wort beverage with beer flavors saves energy and cost since it requires no fermentation process and equipments. It is a highly practical and efficient technique, meeting the developing trend of low carbon economy and environmental protection.%近年来,"健康、环保"逐渐成为食品饮料市场的发展趋势。2010年,中国政府立法严惩酒后驾驶和醉酒驾驶,消费者对无酒精饮料的需求急剧增加,无醇啤酒再度回到人们的视野,并且开始出现了啤酒的替代产品。论文以啤酒麦芽汁制造技术为基础,使用天然麦芽汁,添加适当的风味物质,生产出不含酒精、同时又具有啤酒风味的含碳酸麦芽汁饮料。产品在满足人们享受啤酒美味的需求的同时,更具有麦香浓郁、风格清新、口感独特、营养丰富的特点。实验采用了正交测试的方法,通过多次口味和风味测试,确定了麦芽汁的最优配方,同时成功解决了麦汁后期沉淀、辅助物料苦味、杀口感等问题。论文介绍的啤酒风味麦芽汁饮料生产技术,无需经过发酵,节约能源与设备的投入成本,符合低碳、环保的理念,具有良好的经济效益。

  19. Power Ultrasound to Process Dairy Products

    Science.gov (United States)

    Bermúdez-Aguirre, Daniela; Barbosa-Cánovas, Gustavo V.

    Conventional methods of pasteurizing milk involve the use of heat regardless of treatment (batch, high temperature short time - HTST or ultra high temperature - UHT sterilization), and the quality of the milk is affected because of the use of high temperatures. Consequences of thermal treatment are a decrease in nutritional properties through the destruction of vitamins or denaturation of proteins, and sometimes the flavor of milk is undesirably changed. These changes are produced at the same time that the goal of the pasteurization process is achieved, which is to have a microbiological safe product, free of pathogenic bacteria, and to reduce the load of deteriorative microorganisms and enzymes, resulting in a product with a longer storage life.

  20. A novel brewing process via controlled hydrodynamic cavitation

    CERN Document Server

    Albanese, Lorenzo; Meneguzzo, Francesco; Pagliaro, Mario

    2016-01-01

    This paper describes a completely new brewing equipment and process based upon controlled hydrodynamic cavitation, providing significant advantages in terms of lowered capital cost, reduced production time, enhanced energy and production efficiency, food safety, while preserving beer organoleptic qualities. Experiments carried out on real microbrewery volume scale using the new and conventional technology unquestionably confirm the relevance of the new findings. Impacts of these discoveries are potentially far reaching, as beer is the worldwide most widely consumed alcoholic beverage, therefore highly relevant to health, environment the economy and even to local identities.

  1. Global sourcing of complex production processes

    OpenAIRE

    Schwarz, Christian; Suedekum, Jens

    2013-01-01

    We develop a theory of a firm in an environment with incomplete contracts. The firm’s headquarter decides on the complexity, the organization, and the global scale of its production process. Specifically, it decides: i) on the mass of symmetric intermediate inputs that are part of the value chain, ii) if the supplier of each component is an external contractor or an integrated affiliate, and iii) if the supplier is offshored to a foreign low-wage country. Afterwards we consider a related scen...

  2. The primary demand for beer in the Netherlands; an application of ARMAX model specification

    NARCIS (Netherlands)

    Ph.H.B.F. Franses (Philip Hans)

    1991-01-01

    textabstractThe central issue in the application of econometric and time series analysis (ETS) to market response models is the model-building process. The author proposes a specification strategy for ETS modeling and applies it to the primary demand for beer in The Netherlands.

  3. Microbial production of scleroglucan and downstream processing

    Directory of Open Access Journals (Sweden)

    Natalia Alejandra Castillo

    2015-10-01

    Full Text Available Synthetic petroleum-based polymers and natural plant polymers have the disadvantage of restricted sources, in addition to the non-biodegradability of the former ones. In contrast, eco-sustainable microbial polysaccharides, of low-cost and standardized production, represent an alternative to address this situation. With a strong global market, they attracted worldwide attention because of their novel and unique physico-chemical properties as well as varied industrial applications, and many of them are promptly becoming economically competitive. Scleroglucan, a beta-1,3-beta-1,6-glucan secreted by Sclerotium fungi, exhibits high potential for commercialization and may show different branching frequency, side-chain length and/or molecular weight depending on the producing strain or culture conditions. Water-solubility, viscosifying ability and wide stability over temperature, pH and salinity make scleroglucan useful for different biotechnological (enhanced oil recovery, food additives, drug delivery, cosmetic and pharmaceutical products, biocompatible materials, etc., and biomedical (immunoceutical, antitumor, etc. applications. It can be copiously produced at bioreactor scale under standardized conditions, where a high EPS concentration normally governs the process optimization. Operative and nutritional conditions, as well as the incidence of scleroglucan downstream processing will be discussed in this chapter. The relevance of using standardized inocula from selected strains and experiences concerning the intricate scleroglucan scaling-up will be also herein outlined.

  4. Microbial production of scleroglucan and downstream processing

    Science.gov (United States)

    Castillo, Natalia A.; Valdez, Alejandra L.; Fariña, Julia I.

    2015-01-01

    Synthetic petroleum-based polymers and natural plant polymers have the disadvantage of restricted sources, in addition to the non-biodegradability of the former ones. In contrast, eco-sustainable microbial polysaccharides, of low-cost and standardized production, represent an alternative to address this situation. With a strong global market, they attracted worldwide attention because of their novel and unique physico-chemical properties as well as varied industrial applications, and many of them are promptly becoming economically competitive. Scleroglucan, a β-1,3-β-1,6-glucan secreted by Sclerotium fungi, exhibits high potential for commercialization and may show different branching frequency, side-chain length, and/or molecular weight depending on the producing strain or culture conditions. Water-solubility, viscosifying ability and wide stability over temperature, pH and salinity make scleroglucan useful for different biotechnological (enhanced oil recovery, food additives, drug delivery, cosmetic and pharmaceutical products, biocompatible materials, etc.), and biomedical (immunoceutical, antitumor, etc.) applications. It can be copiously produced at bioreactor scale under standardized conditions, where a high exopolysaccharide concentration normally governs the process optimization. Operative and nutritional conditions, as well as the incidence of scleroglucan downstream processing will be discussed in this chapter. The relevance of using standardized inocula from selected strains and experiences concerning the intricate scleroglucan scaling-up will be also herein outlined. PMID:26528259

  5. Pinellas Plant facts. [Products, processes, laboratory facilities

    Energy Technology Data Exchange (ETDEWEB)

    1986-09-01

    This plant was built in 1956 in response to a need for the manufacture of neutron generators, a principal component in nuclear weapons. The neutron generators consist of a miniaturized linear ion accelerator assembled with the pulsed electrical power supplies required for its operation. The ion accelerator, or neutron tube, requires ultra clean, high vacuum technology: hermetic seals between glass, ceramic, glass-ceramic, and metal materials: plus high voltage generation and measurement technology. The existence of these capabilities at the Pinellas Plant has led directly to the assignment of the lightning arrester connector, specialty capacitor, vacuum switch, and crystal resonator. Active and reserve batteries and the radioisotopically-powered thermoelectric generator draw on the materials measurement and controls technologies which are required to ensure neutron generator life. A product development and production capability in alumina ceramics, cermet (electrical) feedthroughs, and glass ceramics has become a specialty of the plant; the laboratories monitor the materials and processes used by the plant's commercial suppliers of ferroelectric ceramics. In addition to the manufacturing facility, a production development capability is maintained at the Pinellas Plant.

  6. Susceptibility of Pediococcus isolates to antimicrobial compounds in relation to hop-resistance and beer-spoilage

    Directory of Open Access Journals (Sweden)

    Ziola Barry

    2009-09-01

    Full Text Available Abstract Background Though important in the context of food microbiology and as potential pathogens in immuno-compromised humans, bacterial isolates belonging to the genus Pediococcus are best known for their association with contamination of ethanol fermentation processes (beer, wine, or fuel ethanol. Use of antimicrobial compounds (e.g., hop-compounds, Penicillin by some industries to combat Pediococcus contaminants is long-standing, yet knowledge about the resistance of pediococci to antimicrobial agents is minimal. Here we examined Pediococcus isolates to determine whether antibiotic resistance is associated with resistance to hops, presence of genes known to correlate with beer spoilage, or with ability to grow in beer. Results Lactic acid bacteria susceptibility test broth medium (LSM used in combination with commercially available GPN3F antimicrobial susceptibility plates was an effective method for assessing antimicrobial susceptibility of Pediococcus isolates. We report the finding of Vancomycin-susceptible Pediococcus isolates from four species. Interestingly, we found that hop-resistant, beer-spoilage, and beer-spoilage gene-harbouring isolates had a tendency to be more susceptible, rather than more resistant, to antimicrobial compounds. Conclusion Our findings indicate that the mechanisms involved in conferring hop-resistance or ability to spoil beer by Pediococcus isolates are not associated with resistance to antibiotics commonly used for treatment of human infections. Also, Vancomycin-resistance was found to be isolate-specific and not intrinsic to the genus as previously believed.

  7. Highlighting the importance of testing in the product development process

    OpenAIRE

    Tahera, Khadija; Eckert, Claudia; Earl, Chris

    2015-01-01

    A product development is not a linear process of “design-build-test”; rather, the design process and the testing process are closely integrated throughout the product development process. The main objective of this paper is to understand how testing is integrated into the product development process and how that effects the product development processes in companies. This paper reports case studies in UK based manufacturing companies where physical testing are essential activities but key con...

  8. The Effect of Entry into the European Union on the Slovak Beer Industry and Its Consequences for the Tax Taken from the Excise Duty on Beer

    Directory of Open Access Journals (Sweden)

    Ing. Juraj Válek

    2015-11-01

    Full Text Available The following paper is concerned with the issue of increasing the excise duty on beer and its consequences for consumption of the studied product. The aim is to demonstrate the tax burden in relation to domestic producers and beer consumption in the domestic market. The time period considered is the 16 years from 1999 to 2014. Data on consumption and the evolution of excise duty rates were compared ex post and conclusions were drawn using an analysis of economic indicators. In general, it is the case that, by increasing the rates of the duty, governments expect to see an increase in the income side of the state budget, even though increases in tax lead to reductions in consumption. This is, however, only a short-term effect and, over a longer time frame, such measures have a negative effect not only on consumption, but also on domestic production and on the tax income in the state budget.

  9. Modern Beer Factory Interwoven in Urban Texture

    Directory of Open Access Journals (Sweden)

    Gjorgjevska Violeta

    2016-01-01

    Full Text Available The main idea of this research is to present a concept of integration of a beer factory in a new urban reality. Nowadays, modern development of industrial architecture enables beer factories to leave their typical locations in industrial zones and draw nearer to their customers. To design a modern industrial complex incorporating the ideas of the contemporary way of designing an industrial facility with a clear and indicative architectural expression of its hybrid character requires great skilfulness. Using a linear grid, the concept of this project will be developed in a composition consisting of several strips. This kind of structure creates a compositional equivalence from strip to strip, integrating the natural and the urban, the public and the private.

  10. Making a frothy shampoo or beer

    Science.gov (United States)

    Durian, Douglas

    2011-03-01

    The terms ``foam'' and ``froth'' refer to a dispersion of gas bubbles in a liquid. Why do certain liquids show a tendency to foam while others do not? For example, bubbles can be produced in pure water by vigorous agitation, but then they rapidly coalesce and disappear. While foams cannot be produced with pure water, foams associated with beer or shampoo can persist for several minutes or even hours. What ingredient(s) in shampoo and beer make their foams stable, and what physical concepts control their stability? In this talk I'll review three basic mechanisms underlying foam stability, and I'll make connection with current research on coarsening by the diffusion of gas from smaller to larger bubbles. With thanks to Srinivasa Raghavan, Adam Roth, and NASA Microgravity Fluid Physics Grant NNX07AP20G.

  11. Supply Chain Collaboration under Uncertainty in the Albanian Beer Market

    Directory of Open Access Journals (Sweden)

    Denisa MAMILLO

    2015-03-01

    Full Text Available Today supply chain uncertainty is higher due to the global crisis, the fast changing technology and the increasing vulnerability of supply chains. Companies use different strategies to reduce uncertainty, like building agile supply chains, increasing resilience, postponement, etc. All these strategies require strong supply chain collaboration. Although research interest in supply chain collaboration is growing, no research has been done in Albania. This paper is one of the first to investigate supply chain management practices and the extent of supply chain collaboration in the Albanian beer industry. The aim of this research is twofold: first, to investigate how supply chain uncertainty influences the extent of collaboration with the supply chain members, and second, to analyze how organizational culture facilitates the collaboration process. Semi-structured interviews were conducted with the managers of the main beer companies. A guide questionnaire was prepared. It consisted of open and rate-scale questions about supply chain collaboration, supply chain uncertainty, supply chain management practices and organizational culture. The research will show that a high level of supply chain uncertainty does not always lead to a high degree of collaboration with the supply chain members. Organizational culture is the key driver of a successful collaboration. Not all types of culture can facilitate collaboration but only the ones with an external orientation.

  12. Domestication and Divergence of Saccharomyces cerevisiae Beer Yeasts.

    Science.gov (United States)

    Gallone, Brigida; Steensels, Jan; Prahl, Troels; Soriaga, Leah; Saels, Veerle; Herrera-Malaver, Beatriz; Merlevede, Adriaan; Roncoroni, Miguel; Voordeckers, Karin; Miraglia, Loren; Teiling, Clotilde; Steffy, Brian; Taylor, Maryann; Schwartz, Ariel; Richardson, Toby; White, Christopher; Baele, Guy; Maere, Steven; Verstrepen, Kevin J

    2016-09-01

    Whereas domestication of livestock, pets, and crops is well documented, it is still unclear to what extent microbes associated with the production of food have also undergone human selection and where the plethora of industrial strains originates from. Here, we present the genomes and phenomes of 157 industrial Saccharomyces cerevisiae yeasts. Our analyses reveal that today's industrial yeasts can be divided into five sublineages that are genetically and phenotypically separated from wild strains and originate from only a few ancestors through complex patterns of domestication and local divergence. Large-scale phenotyping and genome analysis further show strong industry-specific selection for stress tolerance, sugar utilization, and flavor production, while the sexual cycle and other phenotypes related to survival in nature show decay, particularly in beer yeasts. Together, these results shed light on the origins, evolutionary history, and phenotypic diversity of industrial yeasts and provide a resource for further selection of superior strains. PAPERCLIP.

  13. Domestication and Divergence of Saccharomyces cerevisiae Beer Yeasts.

    Science.gov (United States)

    Gallone, Brigida; Steensels, Jan; Prahl, Troels; Soriaga, Leah; Saels, Veerle; Herrera-Malaver, Beatriz; Merlevede, Adriaan; Roncoroni, Miguel; Voordeckers, Karin; Miraglia, Loren; Teiling, Clotilde; Steffy, Brian; Taylor, Maryann; Schwartz, Ariel; Richardson, Toby; White, Christopher; Baele, Guy; Maere, Steven; Verstrepen, Kevin J

    2016-09-01

    Whereas domestication of livestock, pets, and crops is well documented, it is still unclear to what extent microbes associated with the production of food have also undergone human selection and where the plethora of industrial strains originates from. Here, we present the genomes and phenomes of 157 industrial Saccharomyces cerevisiae yeasts. Our analyses reveal that today's industrial yeasts can be divided into five sublineages that are genetically and phenotypically separated from wild strains and originate from only a few ancestors through complex patterns of domestication and local divergence. Large-scale phenotyping and genome analysis further show strong industry-specific selection for stress tolerance, sugar utilization, and flavor production, while the sexual cycle and other phenotypes related to survival in nature show decay, particularly in beer yeasts. Together, these results shed light on the origins, evolutionary history, and phenotypic diversity of industrial yeasts and provide a resource for further selection of superior strains. PAPERCLIP. PMID:27610566

  14. The wine and beer yeast Dekkera bruxellensis

    OpenAIRE

    Schifferdecker, Anna Judith; Dashko, Sofia; Ishchuk, Olena P.; Piškur, Jure

    2014-01-01

    Recently, the non-conventional yeast Dekkera bruxellensis has been gaining more and more attention in the food industry and academic research. This yeast species is a distant relative of Saccharomyces cerevisiae and is especially known for two important characteristics: on the one hand, it is considered to be one of the main spoilage organisms in the wine and bioethanol industry; on the other hand, it is 'indispensable' as a contributor to the flavour profile of Belgium lambic and gueuze beer...

  15. Acute biochemical responses to moderate beer drinking.

    OpenAIRE

    Gill, G. V.; Baylis, P. H.; Flear, C T; Skillen, A. W.; Diggle, P H

    1982-01-01

    The consequences of drinking six pints of beer (3.31) over three hours were investigated in six healthy men. The expected rise in plasma osmolality, fall in plasma vasopressin concentration, and increase in free water clearance occurred; these variables had returned to normal by nine hours. There was a small but significant fall in plasma concentrations of urea and creatinine accompanied by a rise in plasma potassium concentration. Serum activities of alkaline phosphatase, gamma-glutamyl tran...

  16. 21 CFR 820.70 - Production and process controls.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Production and process controls. 820.70 Section...) MEDICAL DEVICES QUALITY SYSTEM REGULATION Production and Process Controls § 820.70 Production and process controls. (a) General. Each manufacturer shall develop, conduct, control, and monitor production...

  17. Evaluation and Modification of Processes for Bioethanol Separation and Production

    OpenAIRE

    Johnner P Sitompul; W. W.; Tatang H. Soerawidjaja

    2012-01-01

    This paper concerns on process evaluation and modification for bioethanol separation and production by applying pinch technology. Further, the paper is also focused on obtaining a most energy-efficient process among several processes. Three basic process configurations of bioethanol separation and production were selected for this study. The three separations and production systems are Othmer process, Barbet process and a separation process that operates under vacuum condition. Basically, eac...

  18. [Optimization of the pertussis vaccine production process].

    Science.gov (United States)

    Germán Santiago, J; Zamora, N; de la Rosa, E; Alba Carrión, C; Padrón, P; Hernández, M; Betancourt, M; Moretti, N

    1995-01-01

    The production of Pertussis Vaccine was reevaluated at the Instituto Nacional de Higiene "Rafael Rangel" in order to optimise it in terms of vaccine yield, potency, specific toxicity and efficiency (cost per doses). Four different processes, using two culture media (Cohen-Wheeler and Fermentación Glutamato Prolina-1) and two types of bioreactors (25 L Fermentador Caracas and a 450 L industrial fermentor) were compared. Runs were started from freeze-dried strains (134 or 509) and continued until the obtention of the maximal yield. It was found that the combination Fermentación Glutamato Prolina-1/industrial fermentor, shortened the process to 40 hours while consistently yielding a vaccine of higher potency (7.91 +/- 2.56 IU/human dose) and lower specific toxicity in a mice bioassay. In addition, the physical aspect of the preparation was rather homogeneous and free of dark aggregates. Most importantly, the biomass yield more than doubled those of the Fermentador Caracas using the two different media and that in the industrial fermentor with the Cohen-Wheeler medium. Therefore, the cost per doses was substantially decreased. PMID:9279028

  19. Excise Tax Overshifting in the Hungarian Beer Market

    OpenAIRE

    Bakó, Barna; Berezvai, Zombor

    2013-01-01

    We conduct this paper on excise tax shifting in the Hungarian beer market. Using a regression model we show that tax overshifting occurs in this market. We present a model with oligopolistic competition to explain how tax overshifting can occur because of the separated vertical structure. Our results suggests that Hungarian beer producers compete in Bertrand fashion and the hypothesis of collusion between beer producers can be rejected.

  20. Immunochemical determination of gluten in malts and beers

    OpenAIRE

    Dostálek, Pavel; Hochel, Igor; Méndez, Enrique; Hernando, Alberto; Gabrovská, Dana

    2006-01-01

    Abstract The glutent content in the different varieties of barley, malts, and different types of beers were determined by means of "sandwich" enzyme immunoassay. The commercial RIDASCREEN? Gliadin kit has been used. The gluten level ranges in barley wheat, rye and spelt malts are 18.8-45.0, 44.0-68.0, 41.6, and 21.2 g kg-1, respectively. When various types of beer are compared the gluten concentration rise in the following order: alcohol free beer (

  1. Quality Control System for Beer Developed with Monoclonal Antibodies Specific to Barley Lipid Transfer Protein

    Directory of Open Access Journals (Sweden)

    Yukie Murakami-Yamaguchi

    2012-10-01

    Full Text Available Non-specific lipid transfer protein (LTP in barley grain reacted with the IgE in sera drawn from food allergy patients. A sandwich-type of enzyme-linked immunosorbent assay (ELISA was developed with mouse monoclonal antibodies raised against LTP purified with barley flour. This ELISA showed a practical working range of 0.3–3 ng/mL and no cross-reactivity with wheat, adlay and rye. Using this ELISA, LTP was determined in several types of barley-foods, including fermented foods such as malt vinegar, barley-malt miso and beer. LTP content in beer of the same kind was approximately constant, even if manufacturing factory and production days were different. Not only as a factor of foam formation and stability but also as an allergen, controlling and monitoring of LTP in beer should be considered. Taken together, our LTP-detecting ELISA can be proposed as an appropriate system for the quality control of beer.

  2. Quantification of organic acids in beer by nuclear magnetic resonance (NMR)-based methods

    Energy Technology Data Exchange (ETDEWEB)

    Rodrigues, J.E.A. [CICECO-Department of Chemistry, University of Aveiro, Campus de Santiago, 3810-193 Aveiro (Portugal); Erny, G.L. [CESAM - Department of Chemistry, University of Aveiro, Campus de Santiago, 3810-193 Aveiro (Portugal); Barros, A.S. [QOPNAA-Department of Chemistry, University of Aveiro, Campus de Santiago, 3810-193 Aveiro (Portugal); Esteves, V.I. [CESAM - Department of Chemistry, University of Aveiro, Campus de Santiago, 3810-193 Aveiro (Portugal); Brandao, T.; Ferreira, A.A. [UNICER, Bebidas de Portugal, Leca do Balio, 4466-955 S. Mamede de Infesta (Portugal); Cabrita, E. [Department of Chemistry, New University of Lisbon, 2825-114 Caparica (Portugal); Gil, A.M., E-mail: agil@ua.pt [CICECO-Department of Chemistry, University of Aveiro, Campus de Santiago, 3810-193 Aveiro (Portugal)

    2010-08-03

    The organic acids present in beer provide important information on the product's quality and history, determining organoleptic properties and being useful indicators of fermentation performance. NMR spectroscopy may be used for rapid quantification of organic acids in beer and different NMR-based methodologies are hereby compared for the six main acids found in beer (acetic, citric, lactic, malic, pyruvic and succinic). The use of partial least squares (PLS) regression enables faster quantification, compared to traditional integration methods, and the performance of PLS models built using different reference methods (capillary electrophoresis (CE), both with direct and indirect UV detection, and enzymatic essays) was investigated. The best multivariate models were obtained using CE/indirect detection and enzymatic essays as reference and their response was compared with NMR integration, either using an internal reference or an electrical reference signal (Electronic REference To access In vivo Concentrations, ERETIC). NMR integration results generally agree with those obtained by PLS, with some overestimation for malic and pyruvic acids, probably due to peak overlap and subsequent integral errors, and an apparent relative underestimation for citric acid. Overall, these results make the PLS-NMR method an interesting choice for organic acid quantification in beer.

  3. Product quality driven food process design

    NARCIS (Netherlands)

    Hadiyanto, M.

    2007-01-01

    Consumers evaluate food products on their quality, and thus the product quality is a main target in industrial food production. In the last decade there has been a remarkable increase of interest of the food industry to put food product quality central in innovation. However, quality itself is seldo

  4. Incentives to Advertise and Economic Efficiency: The Difference Between Beef and Beer

    OpenAIRE

    Hunnicutt, Lynn; Israelsen, L. Dwight

    2001-01-01

    There is some debate about whether firms advertise too much or too little. We present a simple model to examine the incentives of a firm to advertise, and distinguish between the market-expansion effect and the business-stealing effect of advertising. Firms advertise homogeneous products (beef) too little relative to the amount that would maximize total industry profits. The possibility of stealing customers from competitors causes firms in differentiated products markets (beer) to advertise ...

  5. Fuel production from biomass: generation of liquid biofuels

    Directory of Open Access Journals (Sweden)

    Carmen Ghergheleş

    2008-05-01

    Full Text Available Anaerobic fermentation processes mayalso be used to produce liquid fuels frombiological raw materials. An example is theethanol production from glucose, known asstandard yeast fermentation in the beer, wine andliquor industries. It has to take place in steps, suchthat the ethanol is removed (by distillation ordehydrator application whenever itsconcentration approaches a value (around 12%which would impede reproduction of the yeastculture.

  6. Flexibility Study of a Liquid Food Production Process

    DEFF Research Database (Denmark)

    Cheng, Hongyuan; Friis, Alan

    2006-01-01

    Applying process engineering simulation method to model the processing of liquid food can provide a way to build a flexible food factory that can efficiently offer a wide range of tailored products in short delivery time. A milk production process, as an example, is simulated using a process...... engineering software to investigate the process operation conditions and flexibility. The established simulation method can be adapted to simulate similar liquid food production processes through suitable modifications....

  7. Evaluation of beer deterioration by gas chromatography–mass spectrometry/multivariate analysis: A rapid tool for assessing beer composition

    OpenAIRE

    Rodrigues, João A; Barros, António S.; Carvalho, Beatriz; Brandão, Tiago; Gil, Ana M; Ferreira, António C. Silva

    2011-01-01

    Beer stability is a major concern for the brewing industry, as beer characteristics may be subject to significant changes during storage. This paper describes a novel non-targeted methodology for monitoring the chemical changes occurring in a lager beer exposed to accelerated aging (induced by thermal treatment: 18 days at 45 ◦C), using gas chromatography–mass spectrometry in tandem with multivariate analysis (GC–MS/MVA). Optimization of the chromatographic run was performed, achi...

  8. Atmospheric Processing Module for Mars Propellant Production

    Science.gov (United States)

    Muscatello, A.; Devor, R.; Captain, J.

    2014-01-01

    The multi-NASA center Mars Atmosphere and Regolith COllector/PrOcessor for Lander Operations (MARCO POLO) project was established to build and demonstrate a methaneoxygen propellant production system in a Mars analog environment. Work at the Kennedy Space Center (KSC) Applied Chemistry Laboratory is focused on the Atmospheric Processing Module (APM). The purpose of the APM is to freeze carbon dioxide from a simulated Martian atmosphere containing the minor components nitrogen, argon, carbon monoxide, and water vapor at Martian pressures (approx. 8 torr) by using dual cryocoolers with alternating cycles of freezing and sublimation. The resulting pressurized CO(sub 2) is fed to a methanation subsystem where it is catalytically combined with hydrogen in a Sabatier reactor supplied by the Johnson Space Center (JSC) to make methane and water vapor. We first used a simplified once-through setup and later employed a H(sub 2)CO(sub 2) recycling system to improve process efficiency. This presentation and paper will cover (1) the design and selection of major hardware items, such as the cryocoolers, pumps, tanks, chillers, and membrane separators, (2) the determination of the optimal cold head design and flow rates needed to meet the collection requirement of 88 g CO(sub 2) hr for 14 hr, (3) the testing of the CO(sub 2) freezer subsystem, and (4) the integration and testing of the two subsystems to verify the desired production rate of 31.7 g CH(sub 4) hr and 71.3 g H(sub 2)O hr along with verification of their purity. The resulting 2.22 kg of CH(sub 2)O(sub 2) propellant per 14 hr day (including O(sub 2) from electrolysis of water recovered from regolith, which also supplies the H(sub 2) for methanation) is of the scale needed for a Mars Sample Return mission. In addition, the significance of the project to NASAs new Mars exploration plans will be discussed.

  9. The impact of different ale brewer’s yeast strains on the proteome of immature beer

    DEFF Research Database (Denmark)

    Berner, Torben Sune; Jacobsen, Susanne; Arneborg, Nils

    2013-01-01

    BACKGROUND: It is well known that brewer’s yeast affects the taste and aroma of beer. However, the influence of brewer’s yeast on the protein composition of beer is currently unknown. In this study, changes of the proteome of immature beer, i.e. beer that has not been matured after fermentation, ...... was present in beer brewed with KVL011, while lacking in WLP001 beer....

  10. Development of new product: process development procedure for SMEs:

    OpenAIRE

    Gomišček, Boštjan; Karničar Šenk, Mateja; Maletič, Matjaž; Metlikovič, Peter

    2010-01-01

    The result of our research is a developed and implemented set of activities for new process or product development (NPD procedure) for SMEs environment in the plastic processing industry, which enables the production of products and services with a high value added. The developed NPD procedure consists of five consecutive and overlapping steps: attracting orders, designing a project, developing a product, developing a process and zero production series. Each distinct step is further divided i...

  11. THE INTEGRATED PROCESS OF QUALITY MANAGEMENT FOR INDUSTRIAL PRODUCTS

    OpenAIRE

    Chala, O.

    2010-01-01

    In the article the problem of quality management of products is examined on an industrial enterprise. The integrated process of quality management of products is offered. Generalized and complemented list of factors which influence on quality of industrial products.

  12. UASB反应器处理啤酒废水%Beer Wastewater Treatment by UASB Reactor

    Institute of Scientific and Technical Information of China (English)

    刘丽霞; 魏海波

    2012-01-01

    Beer is the worldwide beverage, but 10~20 t wastewater are produced in producing 1 t beer. UASB reactor method was designed treat high concentrations of organic matter beer wastewater. The results showed it could effectively remove BOD and COD in the wastewater, the removal rate was more than 80 %, and the beer wastewater ultimately achieved the water quality requirements through the process.%啤酒是世界性的饮料,但每生产lt啤酒也会产生约10~20t废水。文章设计使用uAsB反应器法处理含高浓度有机物的啤酒废水,能有效地去除废水中的BOD和COD,去除率达到80%以上,啤酒废水经此工艺处理,最终达到出水水质要求。

  13. American Geriatrics Society 2015 Updated Beers Criteria for Potentially Inappropriate Medication Use in Older Adults.

    Science.gov (United States)

    2015-11-01

    The 2015 American Geriatrics Society (AGS) Beers Criteria are presented. Like the 2012 AGS Beers Criteria, they include lists of potentially inappropriate medications to be avoided in older adults. New to the criteria are lists of select drugs that should be avoided or have their dose adjusted based on the individual's kidney function and select drug-drug interactions documented to be associated with harms in older adults. The specific aim was to have a 13-member interdisciplinary panel of experts in geriatric care and pharmacotherapy update the 2012 AGS Beers Criteria using a modified Delphi method to systematically review and grade the evidence and reach a consensus on each existing and new criterion. The process followed an evidence-based approach using Institute of Medicine standards. The 2015 AGS Beers Criteria are applicable to all older adults with the exclusion of those in palliative and hospice care. Careful application of the criteria by health professionals, consumers, payors, and health systems should lead to closer monitoring of drug use in older adults.

  14. Writing in dyslexia: product and process.

    Science.gov (United States)

    Morken, Frøydis; Helland, Turid

    2013-08-01

    Research on dyslexia has largely centred on reading. The aim of this study was to assess the writing of 13 children with and 28 without dyslexia at age 11 years. A programme for keystroke logging was used to allow recording of typing activity as the children performed a sentence dictation task. Five sentences were read aloud twice each. The task was to type the sentence as correctly as possible, with no time constraints. The data were analysed from a product (spelling, grammar and semantics) and process (transcription fluency and revisions) perspective, using repeated measures ANOVA and t-tests to investigate group differences. Furthermore, the data were correlated with measures of rapid automatic naming and working memory. Results showed that the group with dyslexia revised their texts as much as the typical group, but they used more time, and the result was poorer. Moreover, rapid automatic naming correlated with transcription fluency, and working memory correlated with the number of semantic errors. This shows that dyslexia is generally not an issue of effort and that cognitive skills that are known to be important for reading also affect writing.

  15. Packaging in the New Product Development Process : An International Perspective

    OpenAIRE

    Nilsson, Pauline; Hult, Malin

    2005-01-01

    The thesis is conducted to investigate how packaging is taken into consideration within the new product development process and in which stages of the new product development process packaging actually is taken into consideration. Further we want to investigate if packaging has increased in importance within the activities of the new product development process, and how organizations deal with standardization of packaging for international markets in the new product development process. The p...

  16. Process and product-oriented environmental policy

    DEFF Research Database (Denmark)

    Smink, Carla Kornelia; Nielsen, Eskild Holm; Jørgensen, Tine Herreborg

    2003-01-01

    The article focuses on end-of-life vehicle regulations and product chain management in relation to South Africa.......The article focuses on end-of-life vehicle regulations and product chain management in relation to South Africa....

  17. Learning and improvement in product innovation processes: Enabling behaviors

    NARCIS (Netherlands)

    Gieskes, José F.B.; Langenberg, Ilse

    2001-01-01

    Product Innovation is described as a continuous and cross-functional process involving all stages in the product life cycle. This approach gives way to study product innovation processes from a continuous improvement and learning viewpoint. The Continuous Improvement in the global product MAnagement

  18. Situational Process Improvement in Software Product Management

    NARCIS (Netherlands)

    Bekkers, W.J.

    2012-01-01

    Product management has become an essential strategic practice in most companies. This is increasingly more so in the software domain. Here organizations are rapidly evolving their products, have to deal with thousands of requirements, large numbers of stakeholders, and the alignment between products

  19. Breeding Process and Traits of Gankenpi 7,a Special Barley Variety for Beer Brewing%酿造专用大麦品种甘垦啤7号的选育与品种特性

    Institute of Scientific and Technical Information of China (English)

    张想平; 李润喜; 牛小霞

    2016-01-01

    Gankenpi 7 is a special barley variety for beer brewing with the traits of short plant height,compact plant type,high resist-ance to lodging,high yielding,high quality,and high resistance to stripe disease.This variety has shown good agronomic traits for many years in multi-site tests,including high and stable yielding,strong adaptability,and good quality.Hence,it is suitable for cul-tivation in spring-barley planting zones in North China,such as the Hexi Corridor in Gansu Province,Hami and Qitai in Xinjiang, Hailar in Inner Mongolia,and Shuangyashan in Heilongjiang Province.%甘垦啤7号矮秆、紧凑、高抗倒伏,高产、优质、高抗条纹病。多年多点试验表明该品种具有丰产性好、稳产性优、适应性强、品质优良等特点,适宜甘肃河西走廊、新疆哈密、新疆奇台、内蒙古海拉尔、黑龙江双鸭山等我国北方春大麦区种植。

  20. Bioreactor and process design for biohydrogen production.

    Science.gov (United States)

    Show, Kuan-Yeow; Lee, Duu-Jong; Chang, Jo-Shu

    2011-09-01

    Biohydrogen is regarded as an attractive future clean energy carrier due to its high energy content and environmental-friendly conversion. It has the potential for renewable biofuel to replace current hydrogen production which rely heavily on fossil fuels. While biohydrogen production is still in the early stage of development, there have been a variety of laboratory- and pilot-scale systems developed with promising potential. This work presents a review of advances in bioreactor and bioprocess design for biohydrogen production. The state-of-the art of biohydrogen production is discussed emphasizing on production pathways, factors affecting biohydrogen production, as well as bioreactor configuration and operation. Challenges and prospects of biohydrogen production are also outlined.

  1. The sedative effect of non-alcoholic beer in healthy female nurses.

    Directory of Open Access Journals (Sweden)

    Lourdes Franco

    Full Text Available INTRODUCTION: The hop (Humulus lupulus L., a component of beer, is a sedative plant whose pharmacological activity is principally due to its bitter resins, in particular to the α-acid degradation product 2-methyl-3-buten-2-ol. The mechanism of action of hop resin consists of raising the levels of the neurotransmitter γ-aminobutyric acid (GABA, an inhibitory neurotransmitter acting in the central nervous system (CNS. OBJECTIVES: To analyze the sedative effect of hops as a component of non-alcoholic beer on the sleep/wake rhythm in a work-stressed population. METHODS: The experiment was conducted with healthy female nurses (n = 17 working rotating and/or night shifts. Overnight sleep and chronobiological parameters were assessed by actigraphy (Actiwatch® after moderate ingestion of non-alcoholic beer containing hops (333 ml with 0.0% alcohol with supper for 14 days (treatment. Data were obtained in comparison with her own control group without consumption of beer during supper. RESULTS: Actigraphy results demonstrated improvement of night sleep quality as regards the most important parameters: Sleep Latency diminished (p≤0.05 in the Treatment group (12.01±1.19 min when compared to the Control group (20.50±4.21 min, as also did Total Activity (p≤0.05; Treatment group = 5284.78±836.99 activity pulses vs Control = 7258.78±898.89 activity pulses. In addition, anxiety as indexed by the State-Trait Anxiety Inventory (STAI decreased in the Treatment group (State Anxiety 18.09±3.8 vs Control 20.69±2.14. CONCLUSION: The moderate consumption of non-alcoholic beer will favour night-time rest, due in particular to its hop components, in addition to its other confirmed benefits for the organism.

  2. 奶啤生产中乳酸菌对酵母菌发酵作用的研究%Effect of lactic acid bacteria on yeast fermentation in the milk beer production

    Institute of Scientific and Technical Information of China (English)

    王洪志

    2009-01-01

    利用乳酸菌和酵母菌的共生作用,对牛乳进行了混合菌种的发酵研究.分析了共生作用对产品pH值、滴定酸度、乙醇含量和α-氨基酸态氮的影响.研究结果表明,乳酸菌的加入不仅可以提高酵母菌的生长速度,而且可以提高产品的风味,奶啤的酒精含量相对啤酒较低,是酒精度较低的健康型饮料.%Abstract: The fermentation characteristic of milk by lactic acid bacteria and yeast was investigated.The effects of symbiotic fermentation on pH, titratable acidity, ethanol content and α-amino nitrogen were studied.The results showed that addition of lactic acid bacteria can not only enhance the growth rate of yeast, but also improve the flavor.In addition, the alcohol in beer was relatively low.

  3. 啤酒厂的废水处理及环境污染%Disposal of Sewage in Beer Plant and Its Environmental Pollution

    Institute of Scientific and Technical Information of China (English)

    赵昕

    2014-01-01

    以某市某啤酒厂为例,论述啤酒生产过程中废水的处理工艺,分析废水处理过程中带来的环境污染。%This paper discusses disposal of sewage in beer production and analyses environmental pollution in sewage treatment with a beer plant as example.

  4. Determination of Key Aging Substances in Beer and Their Change Rules During the Storage%啤酒中关键老化物质的确定及其在贮存过程中的变化规律

    Institute of Scientific and Technical Information of China (English)

    田玉红; 陈嵘; 尹花; 郝俊光; 董建军

    2015-01-01

    通过对大量啤酒样品进行老化相关物质的分析,利用统计分析工具,结合品评实验,确定了影响啤酒新鲜度的3种关键老化物质。反-2-壬烯醛反映了原料新鲜度所带来的影响;3-甲硫基丙醛反映了糖化过程中麦汁氨基氮含量控制情况;糠醛反映了整个生产过程中的热负荷控制。通过跟踪贮存过程,量化了时间、温度和光照对3种关键老化物质的影响。实现了由理论研究向实际工厂应用的转化,工厂通过对3种物质的监控,可以追溯生产工艺的过程控制,从而定向进行新鲜度的调控,持续提高产品竞争力。%Through the analysis of a large amount of aging-related substances in beer and the use of statistical analysis tools coupled with tast-ing evaluation experiments,three key aging substances influencing beer freshness were confirmed as follows:trans-2-nonenal, reflecting the in-fluence of raw materials to beer freshness;3-methylthiopropanal, reflecting the control of amino-nitrogen content in wort during mashing;furfu-ral, reflecting the control of heating load during the whole production process.The effects of time, temperature and light on the three key aging substances were quantified through tracing the storage process. This study had achieved the transformation of theoretical research to practical application.Through the monitoring of the three substances, the production process could be retrospected to achieve directional control of beer freshness and to improve beer product competitiveness.

  5. 全小麦啤酒酵母菌株的诱变育种及应用研究%The Application and Mutation Breeding of Whole Wheat Beer Yeast Strains

    Institute of Scientific and Technical Information of China (English)

    袁仲; 张百胜; 张慎举; 马绮云; 陈柯羽

    2011-01-01

    采用10 Kev低能N+注入啤酒酵母,经筛选获得-菌株Lz37,再用150 MPa超高压处理菌株Lz37,经双乙酰平板筛选获得-菌株Gy3,其凝聚性很强,适合于在小麦汁中发酵啤酒,其发酵度为66%-68%,双乙酰含量低于口味阈值,遗传稳定性良好.将Gy3酵母定为全小麦啤酒生产应用酵母,命名为商啤3号(SP-03)."SP-03"啤酒酵母菌株的各项生理及生产性能都较优良,特别是在全小麦芽啤酒的酿造中适用性较强,经过对发酵工艺等的调整,用其酿制的啤酒口感纯正、淡爽、柔和.%Low energy N+ implantation using 10 Kev Saccharomyces cerevisiae by screening to obtain a bacteria Lz37, using ultra high pressure 150 MPa strains Lz37, screened by a plate of diacetyl bacteria Gy3, the cohesion was very strong, suitable for use in wheat beer fermented juice, the degree of fermentation was from 68% to 66%, diacetyl content below the taste threshold, genetic stability was good.Gy3 as whole wheat yeast beer yeast was named No.3 commercial beer (SP-03)."SP-03" beer yeast strains of the physiological and production performance were relatively good, especially in the full-malt beer brewed in the applicability of strong, such as through the adjustment of the fermentation process, with its pure taste of beer brewed, cool light, soft.

  6. From Sentence Production to Text Production: Investigating Fundamental Processes.

    Science.gov (United States)

    Fayol, Michel

    1991-01-01

    Presents a review of cognitive psychology research dealing with the organization and functioning of oral and written language production mechanisms. Discusses works dealing with the microstructural aspects of language, primarily oral production. Describes how the research perspective has evolved from modular to connectionist models. Examines the…

  7. Global product as a result of globalization process

    OpenAIRE

    Wach, Krzysztof

    2003-01-01

    The paper elaborates on the process of global product creation. The author tries to define a global product. Basic product strategies on global market are described, among them: standardization, adaptation and diversification. Premises and conditions for product standardization as well as determiners of standardization and adaptation are quoted. Many examples of global product and its strategies are described.

  8. Selenium speciation in malt, wort, and beer made from selenium-biofortified two-rowed barley grain.

    Science.gov (United States)

    Rodrigo, Sara; Santamaria, Oscar; Chen, Yi; McGrath, Steve P; Poblaciones, Maria J

    2014-06-25

    Selenium (Se) biofortification of barley is a suitable strategy to increase the Se concentration in grain. In the present paper, the suitability of this Se-biofortified grain for making Se-enriched beer is analyzed. The aim of the present study was to evaluate the effect of different Se fertilizer doses (0, 10, and 20 g of Se ha(-1)) and forms (sodium selenate or sodium selenite) on the Se loss during the malting and brewing processes and Se speciation in grain, malt, wort, and beer. Samples were analyzed using inductively coupled plasma-mass spectrometry (ICP-MS) and high-performance liquid chromatography (HPLC)-ICP-MS for total Se and speciation. Mashing-lautering was the process with the greatest Se loss (83.8%). After malting and brewing, only 7.3% of the initial Se was retained in beer, mainly in selenite form. Even so, the fertilizer application of sodium selenate at 20 g ha(-1) increased the total Se concentration almost 6-fold in the final beer in comparison to the use of grain derived from unfertilized barley. The present paper provides evidence that the use of Se-biofortified barley grain as a raw material to produce Se-enriched beer is possible, and the results are comparable to other methods in terms of efficiency.

  9. The Demand for Wine and Beer

    OpenAIRE

    Tsolakis, Dimitris; Riethmuller, Paul C.; Watts, Geof

    1983-01-01

    In this paper annual data series covering 1955-56 to 1978-79 are used to estimate the elasticity of demand for both wine and beer. These are first estimated using a flexible functional form. The habit formation hypothesis and the role of social and demographic factors are also examined. The demand for wine in aggregate is estimated to be relatively price inelastic in the short run, while in the long run it is relatively price elastic. With respect to income, the demand for wine is shown to be...

  10. Extracts of medicinal plants as functional beer additives

    Directory of Open Access Journals (Sweden)

    Đorđević Sofija

    2016-01-01

    Full Text Available This paper is based on determining the level of the antioxidant activity of beer, to which sensory acceptable amounts of selected extracts of medicinal plants were added, with the aim of obtaining a beer with increased functional and new sensory features. For purposes of this study a commercial lager beer type Pils and extracts of herbal drugs: Melissae folium, Thymi herba, Juniperi fructus, Urticae radix and Lupuli strobuli, were used. Total phenols were analyzed by the method of Folin-Ciocalteu, and the antioxidant activity of samples using FRAP and DPPH test. Sensory evaluation of beer was conducted on 80 subjects, using a nine levels hedonic scale. The results showed that the content of total phenols was the highest in the beer which thyme, juniper and lemon balm were added to (384.22, 365.38 and 363.08 mg GAE/L, respectively, representing the increase of 37.09, 30.36 and 29.55% (respectively compared to the commercial lager beer. Values of antioxidant activity were correlated with the content of total phenols. The extract of lemon balm blended in the best manner with the baseline, commercial lager beer in terms of sensory acceptability. New beer, enriched with lemon balm, had a pleasant, appealing and harmonious flavor and aroma.

  11. Preference shifts in the demand for wine and beer

    NARCIS (Netherlands)

    Butter, F.A.G. den; Delifotis, A.; Koning, Ruud H.

    1997-01-01

    Preference shifts in the demand for wine and beer are empirically investigated for Germany, the Netherlands, France, and Italy. With the rise in disposable income we see a shift from the demand for beer to the demand for wine notably in the Netherlands and somewhat less clearly in Germany, and a shi

  12. Microbial production of bulk chemicals: development of anaerobic processes

    NARCIS (Netherlands)

    Weusthuis, R.A.; Lamot, I.; Oost, van der J.; Sanders, J.P.M.

    2011-01-01

    nnovative fermentation processes are necessary for the cost-effective production of bulk chemicals from renewable resources. Current microbial processes are either anaerobic processes, with high yield and productivity, or less-efficient aerobic processes. Oxygen utilization plays an important role i

  13. Plasma processing methods for hydrogen production

    Science.gov (United States)

    Mizeraczyk, Jerzy; Jasiński, Mariusz

    2016-08-01

    In the future a transfer from the fossil fuel-based economy to hydrogen-based economy is expected. Therefore the development of systems for efficient H2 production becomes important. The several conventional methods of mass-scale (or central) H2 production (methane, natural gas and higher hydrocarbons reforming, coal gasification reforming) are well developed and their costs of H2 production are acceptable. However, due to the H2 transport and storage problems the small-scale (distributed) technologies for H2 production are demanded. However, these new technologies have to meet the requirement of producing H2 at a production cost of (1-2)/kg(H2) (or 60 g(H2)/kWh) by 2020 (the U.S. Department of Energy's target). Recently several plasma methods have been proposed for the small-scale H2 production. The most promising plasmas for this purpose seems to be those generated by gliding, plasmatron and nozzle arcs, and microwave discharges. In this paper plasma methods proposed for H2 production are briefly described and critically evaluated from the view point of H2 production efficiency. The paper is aiming at answering a question if any plasma method for the small-scale H2 production approaches such challenges as the production energy yield of 60 g(H2)/kWh, high production rate, high reliability and low investment cost. Contribution to the topical issue "6th Central European Symposium on Plasma Chemistry (CESPC-6)", edited by Nicolas Gherardi, Ester Marotta and Cristina Paradisi

  14. Identification of the lactogenic compound present in beer.

    Science.gov (United States)

    Sawagado, L; Houdebine, L M

    1988-01-01

    Lyophylized beer and extracts of plants used to prepare beer have been administered orally to mature virgin rats and intravenously to ewe. After four days of treatment, beta-casein estimated by a radioimmunoassay was present in the mammary glands of the rats to which beer or barley extracts were given. Injections of lyophilised beer, barley or malt extracts triggered the release of prolactin in ewe whereas hop extracts were inactive. The active compound present in beer barley and malt, was insolubilized in 50% ethanol and it is in the aqueous phase in chloroform extraction. The active preparation contained essentially polysaccharides. This suggests that the lactogenic principle belongs to this class of macromolecule. PMID:3382062

  15. Process simulation for advanced composites production

    Energy Technology Data Exchange (ETDEWEB)

    Allendorf, M.D.; Ferko, S.M.; Griffiths, S. [Sandia National Labs., Livermore, CA (United States)] [and others

    1997-04-01

    The objective of this project is to improve the efficiency and lower the cost of chemical vapor deposition (CVD) processes used to manufacture advanced ceramics by providing the physical and chemical understanding necessary to optimize and control these processes. Project deliverables include: numerical process models; databases of thermodynamic and kinetic information related to the deposition process; and process sensors and software algorithms that can be used for process control. Target manufacturing techniques include CVD fiber coating technologies (used to deposit interfacial coatings on continuous fiber ceramic preforms), chemical vapor infiltration, thin-film deposition processes used in the glass industry, and coating techniques used to deposit wear-, abrasion-, and corrosion-resistant coatings for use in the pulp and paper, metals processing, and aluminum industries.

  16. Beer Equipment Small Lean%啤酒设备小精益

    Institute of Scientific and Technical Information of China (English)

    张方波

    2015-01-01

    啤酒的产量越来越大,啤酒的生产设备前后连贯性越来越强,现存的设备自动控制和经济运行显得尤为重要。以通用的方式详细介绍了部分设备节能改造细节与重点。%Beer production yield increasing, beer production equipment before and after the coherence is more and more strong, the existing equipment automatic control and economic operation is particularly important. In a generic way is introduced in detail in this part of the equipment energy saving reconstruction of details and key.

  17. Issues of organizational cybernetics and viability beyond Beer's viable systems model

    Science.gov (United States)

    Nechansky, Helmut

    2013-11-01

    The paper starts summarizing the claims of Beer's viable systems model to identify five issues any viable organizations has to deal with in an unequivocal hierarchical structure of five interrelated systems. Then the evidence is introduced for additional issues and related viable structures of organizations, which deviate from Beer's model. These issues are: (1) the establishment and (2) evolution of an organization; (3) systems for independent top-down control (like "Six Sigma"); (4) systems for independent bottom-up correction of performance problems (like "Kaizen"), both working outside a hierarchical structure; (5) pull production systems ("Just in Time") and (6) systems for checks and balances of top-level power (like boards and shareholder meetings). Based on that an evolutionary approach to organizational cybernetics is outlined, addressing the establishment of organizations and possible courses of developments, including recent developments in quality and production engineering, as well as problems of setting and changing goal values determining organizational policies.

  18. Hydrogen in the Methanol Production Process

    Science.gov (United States)

    Kralj, Anita Kovac; Glavic, Peter

    2006-01-01

    Hydrogen is a very important industrial gas in chemical processes. It is very volatile; therefore, it can escape from the process units and its mass balance is not always correct. In many industrial processes where hydrogen is reacted, kinetics are often related to hydrogen pressure. The right thermodynamic properties of hydrogen can be found for…

  19. Powder-Metallurgy Process And Product

    Science.gov (United States)

    Paris, Henry G.

    1988-01-01

    Rapid-solidification processing yields alloys with improved properties. Study undertaken to extend favorable property combinations of I/M 2XXX alloys through recently developed technique of rapid-solidification processing using powder metallurgy(P/M). Rapid-solidification processing involves impingement of molten metal stream onto rapidly-spinning chill block or through gas medium using gas atomization technique.

  20. Sulfites in beer: reviewing regulation, analysis and role

    Directory of Open Access Journals (Sweden)

    Luis F. Guido

    2016-04-01

    Full Text Available ABSTRACT Beer is an extremely complex mixture of more than 3,000 different compounds in an aqueous environment. Thus, it is perhaps not surprising that the maintenance of beer quality throughout its lifetime has been a considerable challenge for brewers. Whilst it is inevitable that chemical changes will occur in beer with the passage of time, it is the formation of flavor-active components which is of immediate concern to an overview of beer shelf life stability. Sulfur dioxide has long been recognized by brewers as the most important factor in delaying flavor staling, and prolonging the shelf life of beer. However, nowadays, sulfur dioxide and sulfites are considered allergens and concerns about the safety of their use as food additives have been on the increase. The present review is structured into three main parts. Firstly, the chemical properties of sulfur dioxide are presented, along with the toxic effects and maximum legal levels permitted according to U.S. and EU legislation. As the accurate determination of the free, bound and total sulfur dioxide in beer is essential to ensuring regulatory compliance, several methods have been developed for analyzing sulfur dioxide in beer. Thus, secondly, various types of methods are reported and compared with the officially recommended ones. Finally, the crucial role of sulfite in the control of flavor instability of beer is discussed in light of the current data. Two courses of action have been proposed, which are elucidated in detail relating firstly to the fact that sulfite inhibits beer oxidation during storage by acting as an antioxidant and, secondly, sulfite reacts with the carbonyl staling compounds in beer, and thereby masks stale flavors.

  1. Inspection of bottles crates in the beer industry through computer vision

    OpenAIRE

    Campos, Mário; Ferreira, Manuel João Oliveira; Martins, Teresa; Santos, Cristina

    2010-01-01

    This article presents a system developed for the industry of bottling beer. The system has to perform the inspection of various items in the final stage, meaning after the production phase where the bottles are already in the crate. The items to inspect are the following: whether the crate is correct (with the correct color), whether the crate is broken, whether the crate is fully populated, i.e., all bottles are present, to check for bottles without caps and whether the ...

  2. New Vistas in Chemical Product and Process Design

    DEFF Research Database (Denmark)

    Zhang, Lei; Babi, Deenesh Kavi; Gani, Rafiqul

    2016-01-01

    Design of chemicals-based products is broadly classified into those that are process centered and those that are product centered. In this article, the designs of both classes of products are reviewed from a process systems point of view; developments related to the design of the chemical product......, its corresponding process, and its integration are highlighted. Although significant advances have been made in the development of systematic model-based techniques for process design (also for optimization, operation, and control), much work is needed to reach the same level for product design....... Timeline diagrams illustrating key contributions in product design, process design, and integrated product-process design are presented. The search for novel, innovative, and sustainable solutions must be matched by consideration of issues related to the multidisciplinary nature of problems, the lack...

  3. Cloning and expression of a novel prolyl endopeptidase from Aspergillus oryzae and its application in beer stabilization.

    Science.gov (United States)

    Kang, Chao; Yu, Xiao-Wei; Xu, Yan

    2015-02-01

    A novel prolyl endopeptidase gene from Aspergillus oryzae was cloned and expressed in Pichia pastoris. Amino acid sequence analysis of the prolyl endopeptidase from Aspergillus oryzae (AO-PEP) showed that this enzyme belongs to a class serine peptide S28 family. Expression, purification and characterization of AO-PEP were analyzed. The optimum pH and temperature were pH 5.0 and 40 °C, respectively. The enzyme was activated and stabilized by metal ion Ca(2+) and inhibited by Zn(2+), Mn(2+), Al(3+), and Cu(2+). The K m and k cat values of the purified enzyme for different substrates were evaluated. The results implied that the recombinant AO-PEP possessed higher affinity for the larger substrate. A fed-batch strategy was developed for the high-cell-density fermentation and the enzyme activity reached 1,130 U/l after cultivation in 7 l fermentor. After addition of AO-PEP during the fermentation phase of beer brewing, demonstrated the potential application of AO-PEP in the non-biological stability of beer, which favor further industrial development of this new enzyme in beer stabilization, due to its reducing operational costs, as well as no beer losses unlike regeneration process and beer lost with regenerated polyvinylpolypyrrolidone system. PMID:25547787

  4. Cloning and expression of a novel prolyl endopeptidase from Aspergillus oryzae and its application in beer stabilization.

    Science.gov (United States)

    Kang, Chao; Yu, Xiao-Wei; Xu, Yan

    2015-02-01

    A novel prolyl endopeptidase gene from Aspergillus oryzae was cloned and expressed in Pichia pastoris. Amino acid sequence analysis of the prolyl endopeptidase from Aspergillus oryzae (AO-PEP) showed that this enzyme belongs to a class serine peptide S28 family. Expression, purification and characterization of AO-PEP were analyzed. The optimum pH and temperature were pH 5.0 and 40 °C, respectively. The enzyme was activated and stabilized by metal ion Ca(2+) and inhibited by Zn(2+), Mn(2+), Al(3+), and Cu(2+). The K m and k cat values of the purified enzyme for different substrates were evaluated. The results implied that the recombinant AO-PEP possessed higher affinity for the larger substrate. A fed-batch strategy was developed for the high-cell-density fermentation and the enzyme activity reached 1,130 U/l after cultivation in 7 l fermentor. After addition of AO-PEP during the fermentation phase of beer brewing, demonstrated the potential application of AO-PEP in the non-biological stability of beer, which favor further industrial development of this new enzyme in beer stabilization, due to its reducing operational costs, as well as no beer losses unlike regeneration process and beer lost with regenerated polyvinylpolypyrrolidone system.

  5. A Prevalidation of the Product-Process Matrix

    Science.gov (United States)

    Ashenbaum, Bryan

    2013-01-01

    A major challenge for instructors of supply chain and operations management (SCOM) courses is to help students who have never seen a production floor visualize concepts, such as the product-process matrix from standard introductory SCOM texts. This article presents a classroom exercise, which "prevalidates" the product-process matrix.…

  6. Process Alternatives for Second Generation Ethanol Production from Sugarcane Bagasse

    DEFF Research Database (Denmark)

    F. Furlan, Felipe; Giordano, Roberto C.; Costa, Caliane B. B.;

    2015-01-01

    In ethanol production from sugarcane juice, sugarcane bagasse is used as fuel for the boiler, to meet the steam and electric energy demand of the process. However, a surplus of bagasse is common, which can be used either to increase electric energy or ethanol production. While the first option uses...... already established processes, there are still many uncertainties about the techno-economic feasibility of the second option. In this study, some key parameters of the second generation ethanol production process were analyzed and their influence in the process feasibility assessed. The simulated process...... on the economic feasibility of the process. For the economic scenario considered in this study, using bagasse to increase ethanol production yielded higher ethanol production costs compared to using bagasse for electric energy production, showing that further improvements in the process are still necessary....

  7. 27 CFR 25.205 - Production.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Production. 25.205 Section... Production. (a) Any adult may produce beer, without payment of tax, for personal or family use and not for... that age before commencing the production of beer. This exemption does not authorize the production...

  8. 啤酒发酵过程控制算法研究%Research on Micro-computer Monitoring System for the Fermentation Process in Beer Production

    Institute of Scientific and Technical Information of China (English)

    冀常鹏

    2005-01-01

    针对啤酒发酵过程具有大惯性、大滞后和严重的非线性特性及其对微机自动监控系统的要求,引入以被调变量的偏差和偏差的变化趋势为依据的模糊智能控制算法,设计了啤酒发酵过程微机控制算法,并讨论了系统工程的软硬件实现的问题.系统实际运行效果表明该系统算法适应性和灵活性强,控制效果理想.

  9. PROCESS AND PRODUCT QUALITY ASSURANCE MEASURES IN CMMI

    Directory of Open Access Journals (Sweden)

    Mahmoud Khraiwesh

    2014-10-01

    Full Text Available Process and product quality assurance are very important aspects in development of software. Process and product quality assurance monitor the software engineering processes and methods to ensure quality. It is the process of confirming and verifying that whether services and products meet the customer expectation or not. This research will identify general measures for the specific goals and its specific practices of Process and Product Quality Assurance Process Area in Capability Maturity Model Integration (CMMI. CMMI is developed by Software Engineering Institute (SEI in Carnegie Mellon University in USA. CMMI is a framework for assessment and improvement of computer information systems. The procedure we used to determine the measures is to apply the Goal Questions Metrics (GQM approach to the two specific goals and its four specific practices of Process and Product Quality Assurance Process Area in CMMI.

  10. 48 CFR 870.111-5 - Frozen processed food products.

    Science.gov (United States)

    2010-10-01

    ... 48 Federal Acquisition Regulations System 5 2010-10-01 2010-10-01 false Frozen processed food... DEPARTMENT SUPPLEMENTARY REGULATIONS SPECIAL PROCUREMENT CONTROLS Controls 870.111-5 Frozen processed food products. (a) The following frozen processed food products must have a label complying with the...

  11. The Development and Application of Cold Beer Straight Ammonia Technology%啤酒氨制冷技术开发与应用

    Institute of Scientific and Technical Information of China (English)

    邹德庆

    2014-01-01

    Domestic beer production uses conventional refrigeration technology ,which not only has higher cooling infrastructure invest‐ment ,but also higher operating costs .This article focuses on the basic principles of ammonia direct cooling technology ,key technology and problem to be solved as well as the process route and the advantages of the application of this technology .Applying this technology not only can reduce provincial investment and power consumption ,but also reduce production costs ,which is an effective way to enhance the beer industry competitiveness .%国内啤酒生产采用传统的制冷技术,该技术不仅制冷的基建投资大,而且运行费用高,本文重点介绍氨制冷技术的基本原理、关键技术以及要解决的问题、工艺路线、应用该技术的优越性。通过此技术应用不仅可节省投资,而且降低电耗,节约生产成本,是提升啤酒行业竞争力的有效途径。

  12. NOVEL PROCESSES AND PRODUCTS FOR RECOMBINANT PRODUCTION OF BIOPHARMACEUTICALS

    OpenAIRE

    Giuliani, Maria

    2009-01-01

    The monoclonal antibody market represents the fastest-growing segment within the biopharmaceutical industry (Evans and Das 2005). Indeed, recombinant antibodies and antibody fragments are widespread tools for research, diagnostics and therapy (Joosten et al., 2003). Large-scale production of recombinant antibodies and antibody fragments requires a suitable expression system which has to be cheap, accessible for genetic modifications, easily scaled up for greater demands and safe for use in co...

  13. Methodology of evaluation of value created in the productive processes

    Directory of Open Access Journals (Sweden)

    M.T. Roszak

    2008-12-01

    Full Text Available Purpose: Of this paper was to present the methodology of analysis of the productive processes with applicationof value analysis and multi-criterion-analysis which allow to evaluate the technology and organization of theproductive processes.Design/methodology/approach: Presented in the paper methodology of evaluation of the productive processesis based on analysis of activities in the productive processes and their characteristics with reference to createdvalue in the productive chain.Findings: The paper presents elaborated by the author methodology and computer application for applicationin the chains of the productive processes.Research limitations/implications: Presented methodology allows to evaluate effectivity of the productivechains connecting aspects of the management and economics of the process.Practical implications: Presented methodology was used in analysis of the productive chains and theireffectivity, and also as a benchmarking instrument.Originality/value: The paper presents originally elaborated computer application for the value added analysisin the productive chains.

  14. Innovative Processes and Products for Mass Customization

    DEFF Research Database (Denmark)

    Blecker, Thorsten; Edwards, Kasper; Hvam, Lars;

    This paper describes the solution developed in the KoViP project and presents the results of introducing this solution in the scope of a pilot project. The idea of the KoViP project targets SMEs of the German machine and plant manufacturing, which are forced to produce customized products whilst ...

  15. 啤酒废酵母中谷胱甘肽的提取模型及最佳提取条件研究%The Study on the Model and Optimal Condition of Extracting Glutathione From Waste Beer Yeast

    Institute of Scientific and Technical Information of China (English)

    李泽正; 王安; 田儒俊

    2015-01-01

    指出了我国啤酒年产量已达到5000万t ,啤酒废酵母的年产量可达50~75万t.啤酒废酵母主要综合利用方式是将其作为饲料工业的原料 ,但是啤酒废酵母中含有丰富的氨基酸、维生素、谷胱甘肽和矿物质等有用成分 ,将其作为饲料工业原料后 ,这些营养成分的附加值将会严重减少.打破传统的啤酒废酵母利用方式 ,以成都某啤酒生产厂的啤酒废酵母为原料提取谷胱甘肽 ,增加啤酒废酵母的经济附加值.以啤酒废酵母为研究原料 ,利用软件Design-expert 6 .0中的响应面法分析了热水法提取啤酒废酵母中的谷胱甘肽(glutathione ,简称GSH)的提取模型和最佳提取条件.通过响应面法分析得出热水法提取GSH的最佳实验条件为 :pH值1 .6、温度61 .8℃ 、提取时间11 .4min、料水比0 .39g/mL.在此提取条件下 ,GSH的提取量达7 .83mg/g ,通过实验验证了理论值与实验值的相对误差为0 .0008 ,表明响应面法得出的提取模型和最佳实验条件合理有效.%In China ,the annual production of beer has already exceeded 50 million tons and the annual production of waste beer yeast can reaches around 500 ,000 to 750 ,000 tons.The mainly comprehensive utilization of waste beer yeast is to use it as the raw material in feed industry.However ,after being processed ,several useful nutrients in waste beer yeast ,including amino acids ,vitamins ,glutathione and minerals ,will be extremely reduced.This article aims at exploring a new way for the further application of waste beer yeast and takes the waste beer yeasts come from a beer factory in Chengdu as raw materials to extract glutathione ,which increases its economic value.Taking the waste beer yeast as research raw materials ,the article analyzes the optimal model and condition of extracting gluta-thione through hydrothermal method based on the response surface method in Design-expert 6.0.The results indi-cate that the optimal

  16. Managing product variety in quotation processes

    OpenAIRE

    Bramham, Jo; MacCarthy, Bart L.; Guinery, Jane

    2005-01-01

    Purpose – Manufacturers across many sectors increasingly operate in high variety environments. Research evidence suggests that variety has a negative impact on performance. However, the research literature is limited on the enablers that allow variety to be managed effectively and efficiently at the “front-end” of an organisation and in quotation processes in particular. Design/methodology/approach – This paper presents case analysis of the quotation processes from manufacturers operating ...

  17. Goal Model Integration for Tailoring Product Line Development Processes

    Directory of Open Access Journals (Sweden)

    Arfan Mansoor

    2016-07-01

    Full Text Available Many companies rely on the promised benefits of product lines, targeting systems between fully custom made software and mass products. Such customized mass products account for a large number of applications automatically derived from a product line. This results in the special importance of product lines for companies with a large part of their product portfolio based on their product line. The success of product line development efforts is highly dependent on tailoring the development process. This paper presents an integrative model of influence factors to tailor product line development processes according to different project needs, organizational goals, individual goals of the developers or constraints of the environment. This model integrates goal models, SPEM models and requirements to tailor development processes.

  18. Instrumental measurement of beer taste attributes using an electronic tongue

    Energy Technology Data Exchange (ETDEWEB)

    Rudnitskaya, Alisa, E-mail: alisa.rudnitskaya@gmail.com [Chemistry Department, University of Aveiro, Aveiro (Portugal); Laboratory of Chemical Sensors, Chemistry Department, St. Petersburg University, St. Petersburg (Russian Federation); Polshin, Evgeny [Laboratory of Chemical Sensors, Chemistry Department, St. Petersburg University, St. Petersburg (Russian Federation); BIOSYST/MeBioS, Catholic University of Leuven, W. De Croylaan 42, B-3001 Leuven (Belgium); Kirsanov, Dmitry [Laboratory of Chemical Sensors, Chemistry Department, St. Petersburg University, St. Petersburg (Russian Federation); Lammertyn, Jeroen; Nicolai, Bart [BIOSYST/MeBioS, Catholic University of Leuven, W. De Croylaan 42, B-3001 Leuven (Belgium); Saison, Daan; Delvaux, Freddy R.; Delvaux, Filip [Centre for Malting and Brewing Sciences, Katholieke Universiteit Leuven, Heverelee (Belgium); Legin, Andrey [Laboratory of Chemical Sensors, Chemistry Department, St. Petersburg University, St. Petersburg (Russian Federation)

    2009-07-30

    The present study deals with the evaluation of the electronic tongue multisensor system as an analytical tool for the rapid assessment of taste and flavour of beer. Fifty samples of Belgian and Dutch beers of different types (lager beers, ales, wheat beers, etc.), which were characterized with respect to the sensory properties, were measured using the electronic tongue (ET) based on potentiometric chemical sensors developed in Laboratory of Chemical Sensors of St. Petersburg University. The analysis of the sensory data and the calculation of the compromise average scores was made using STATIS. The beer samples were discriminated using both sensory panel and ET data based on PCA, and both data sets were compared using Canonical Correlation Analysis. The ET data were related to the sensory beer attributes using Partial Least Square regression for each attribute separately. Validation was done based on a test set comprising one-third of all samples. The ET was capable of predicting with good precision 20 sensory attributes of beer including such as bitter, sweet, sour, fruity, caramel, artificial, burnt, intensity and body.

  19. Evaluating administrative data quality as inputof the statistical production process

    OpenAIRE

    Fulvia Cerroni; Grazia Di Bella; Lorena Galiè

    2014-01-01

    Evaluating and reporting data quality of administrative sources is a growing need for National Statistical Institutes (NSIs) as more and more production processes are using this type of data source. To monitor the quality of the administrative data supply that enter the statistical production process, to evaluate its possible use for statistical purposes and to support administrative data acquisition are tasks that should be performed in the early stages of the production process. The paper r...

  20. A Content Analysis of Factors Affecting New Product Development Process

    OpenAIRE

    Eda Atilgan-Inan; Aslihan Buyukkupcu; Serkan Akinci

    2010-01-01

    The objective of this study is to review the international marketing literature on new product development process and compare the changes in the important factors in the process with the changes in the management approaches. For this purpose, the articles in three international marketing journals were selected and “new product development” and “new product performance” were searched for in the abstracts. After grouping the variables in the process, they were compared with the perspectives of...

  1. Project and Innovation Management in New Product Development Processes

    DEFF Research Database (Denmark)

    Henriksen, Leif; Gayretli, Ahmet

    2010-01-01

    Although the process of innovation is one of the most important drivers behind the growth and prosperity of today’s global economy, it is one of the least understood. This paper aims to address specific problems in carrying out new product development processes. There are crucial issues related...... to product design processes like inefficient project management, increasing product complexity, conflict management, shortfall of existing methods and tools, and high failures in new product introduction. A new approach has been proposed for a system based platform, which consist of a product platform...

  2. Beer brewing using a fusant between a sake yeast and a brewer's yeast.

    Science.gov (United States)

    Mukai, N; Nishimori, C; Fujishige, I W; Mizuno, A; Takahashi, T; Sato, K

    2001-01-01

    Beer brewing using a fusant between a sake yeast (a lysine auxotrophic mutant of sake yeast K-14) and a brewer's yeast (a respiratory-deficient mutant of the top fermentation yeast NCYC1333) was performed to take advantage of the beneficial characteristics of sake yeasts, i.e., the high productivity of esters, high tolerance to ethanol, and high osmotolerance. The fusant (F-32) obtained was different from the parental yeasts regarding, for example, the assimilation of carbon sources and tolerance to ethanol. A brewing trial with the fusant was carried out using a 100-l pilot-scale plant. The fusant fermented wort more rapidly than the parental brewer's yeast. However, the sedimentation capacity of the fusant was relatively low. The beer brewed using the fusant contained more ethanol and esters compared to that brewed using the parental brewer's yeast. The fusant also obtained osmotolerance in the fermentation of maltose and fermented high-gravity wort well.

  3. Cloning and characterization of the beer foaming gene CFG1 from Saccharomyces pastorianus.

    Science.gov (United States)

    Blasco, Lucía; Veiga-Crespo, Patricia; Sánchez-Pérez, Angeles; Villa, Tomás G

    2012-10-31

    Foam production is an essential characteristic of beer, generated mainly from the proteins present in the malt and, to a minor extent, from the mannoproteins in brewer's yeast cell walls. Here, we describe the isolation and characterization of the novel fermentation gene CFG1 (Carlsbergensis foaming gene) from Saccharomyces pastorianus. CFG1 encodes the cell wall protein Cfg1p, a 105 kDa protein highly homologous to Saccharomyces cerevisiae cell wall mannoproteins, particularly those involved in foam formation, such as Awa1p and Fpg1p. Further characterization of Cfg1p revealed that this novel protein is responsible for beer foam stabilization. This report represents the first time that a brewing yeast foaming gene has been cloned and its action fully characterized. PMID:23039128

  4. Data-fusion for multiplatform characterization of an italian craft beer aimed at its authentication

    International Nuclear Information System (INIS)

    Highlights: • Characterization of beer samples by five different fingerprinting techniques. • Chemometric discriminant and class-modeling techniques used for their authentication. • Mid-level data fusion allowed correct classification of all samples. - Abstract: Five different instrumental techniques: thermogravimetry, mid-infrared, near-infrared, ultra-violet and visible spectroscopies, have been used to characterize a high quality beer (Reale) from an Italian craft brewery (Birra del Borgo) and to differentiate it from other competing and lower quality products. Chemometric classification models were built on the separate blocks using soft independent modeling of class analogies (SIMCA) and partial least squares-discriminant analysis (PLS-DA) obtaining good predictive ability on an external test set (75% or higher depending on the technique). The use of data fusion strategies – in particular, the mid-level one – to integrate the data from the different platforms allowed the correct classification of all the training and validation samples

  5. Data-fusion for multiplatform characterization of an italian craft beer aimed at its authentication

    Energy Technology Data Exchange (ETDEWEB)

    Biancolillo, Alessandra; Bucci, Remo; Magrì, Antonio L.; Magrì, Andrea D.; Marini, Federico, E-mail: fmmonet@hotmail.com

    2014-04-01

    Highlights: • Characterization of beer samples by five different fingerprinting techniques. • Chemometric discriminant and class-modeling techniques used for their authentication. • Mid-level data fusion allowed correct classification of all samples. - Abstract: Five different instrumental techniques: thermogravimetry, mid-infrared, near-infrared, ultra-violet and visible spectroscopies, have been used to characterize a high quality beer (Reale) from an Italian craft brewery (Birra del Borgo) and to differentiate it from other competing and lower quality products. Chemometric classification models were built on the separate blocks using soft independent modeling of class analogies (SIMCA) and partial least squares-discriminant analysis (PLS-DA) obtaining good predictive ability on an external test set (75% or higher depending on the technique). The use of data fusion strategies – in particular, the mid-level one – to integrate the data from the different platforms allowed the correct classification of all the training and validation samples.

  6. Image processing techniques for digital orthophotoquad production

    Science.gov (United States)

    Hood, Joy J.; Ladner, L. J.; Champion, Richard A.

    1989-01-01

    Orthophotographs have long been recognized for their value as supplements or alternatives to standard maps. Recent trends towards digital cartography have resulted in efforts by the US Geological Survey to develop a digital orthophotoquad production system. Digital image files were created by scanning color infrared photographs on a microdensitometer. Rectification techniques were applied to remove tile and relief displacement, thereby creating digital orthophotos. Image mosaicking software was then used to join the rectified images, producing digital orthophotos in quadrangle format.

  7. Fish production and processing in Nigeria

    OpenAIRE

    Tobor, J.G.

    1985-01-01

    The paper highlights the importance of fish protein in essentially carbohydrate diets and relates increasing demand for fish to the short supply of protein of animal origin. The demand for fish in Nigeria from 1985 to the year 2000 is presented. Domestic production relative to demand is stressed. Estimated potential yields of resources from various bodies of water and indication of their present levels of exploration are indicated. The potential of aquaculture as the most reliable means o...

  8. DETERMINANTS OF AN EFFECTIVE PRODUCT DEVELOPMENT PROCESS: TOWARDS A CONCEPTUAL FRAMEWORK FOR PROCESS INDUSTRY

    OpenAIRE

    DIANA CHRONÉER; KRISTINA LAURELL-STENLUND

    2006-01-01

    Organisation and management of the product development process have been an issue in both academia and industry for over three decades. The literature on product development is growing, but Process Industry is often lacking in these discussions. Therefore, this paper focuses on linking the determinants of an effective product development process to Process Industry and the implication this may have on a traditionally very process-oriented industry by nature. Further, the paper organises the b...

  9. The cocoyam, Xanthosoma sagittifollium, as a potential raw material source for beer brewing.

    Science.gov (United States)

    Onwuka, N D; Eneh, C O

    1996-06-01

    A widely cultivated cocoyam variety, Xanthosoma sagittifollium, was assessed for its suitability for lager beer production, using malted Sorghum vulgare (white variety) for saccharification of the substrate. The three-mash decoction method was used. Results showed that the cocoyam was superior to barley and sorghum as a substrate because of its potentially higher carbohydrate content (71-78%) compared to barley (65%) and sorghum (70-73%). The percentage wort extract was 13.3-14.5 degrees plato compared to 7-12 for barley and 13 degrees for the tuber crop, cassava. The kiln dried Xanthosoma sagittifollium gave a dark bager beer with good aroma (68%) and very good flavour (73%) when compared with a commercial lager beer (Monarch) as standard (100%). The alcohol content (4.16% w/v) and the specific gravity (1013) were within the range (4.0-6.4%) and (1011-1019), respectively, specified by the Standard Organization of Nigeria. Although the bitterness value 40 EBU, was higher than the typical range 16-30 EBU, the taste panel indicated this was acceptable. The pH was 4.68 compared with the standard 4.36, while the acidity (as % lactic acid) was 0.36 compared to 0.24 for some commercial products.

  10. Global Competitiveness in the Beer Industry: A Case Study

    OpenAIRE

    Subhash C. Jain

    1994-01-01

    Three companies (Anheuser-Busch, Miller, and Coors) in the brewing industry accounted for 78 percent of the U.S. market in 1992. Among these three, Anheuser-Busch is the apparent leader with 46.2 percent of the market. Although Anheuser-Busch produces and markets a number of brands, the Budweiser brand has been the top selling beer with 24.1 percent market share in 1992. Lately, light beers have been gaining ground, a trend likely to continue in the future. Foreign beer brands account for abo...

  11. Analysis of changes tendency on the polish beer market

    OpenAIRE

    Zbigniew Gołaś; Mariusz Ścibek

    2010-01-01

    The article shows the analysis of Polish beer market in progress. On the basis of the carried out research it can be stated that Polish beer industry can be rated as one of the most modern hi-tech in the world. It is caused by cooperation of foreign investors with the Polish market which has resulted in a strong consolidation and separating of three major breweries owning almost 90% of the national beer market. Very tough competition between huge producers has also brought benefits to consume...

  12. Comparison of Authorization/Registration/Notification Processes among Biocidal Products, Cosmetics, Plant Protection Products and Human Medicinal Products

    OpenAIRE

    Söyleriz, Yüksel

    2015-01-01

    In this study, comparison of the authorization/registration/notification processes of biocidal products, cosmetics, plant protection products and medicinal products are made and in this respect, the situation in EU is assessed.

  13. ENTROPY PRODUCTION RATE OF THE MINIMAL DIFFUSION PROCESS

    Institute of Scientific and Technical Information of China (English)

    2007-01-01

    The entropy production rate of stationary minimal diffusion processes with smooth coefficients is calculated. As a byproduct, the continuity of paths of the minimal diffusion processes is discussed, and that the point at infinity is absorbing is proved.

  14. Group Work: From Process to Product.

    Science.gov (United States)

    Collins, Rosemarie Giroux

    1994-01-01

    Describes a step-by-step process for conducting a small-group activity for intermediate students of French as a Second Language in which the students are asked to create a print advertisement for a new, nutritious snack. The steps include contextualization, brainstorming, establishing criteria, planning the activity, language, and reflection on…

  15. Process for polylactic acid production using monascus

    NARCIS (Netherlands)

    Weusthuis, R.A.; Wolbert, E.J.H.; Springer, J.; Oost, van der J.; Eggink, G.

    2012-01-01

    A process for producing polylactic acid (PLA) comprising the steps: fermenting in a fermentation vessel a micro-organism of the genus Monascusin a medium at a pH less than or equal to 5 under conditions which produce lactic acid into the medium, converting the lacticacid produced into lactide, and p

  16. 我国果汁啤酒生产现状及发展战略%Present situation and development strategy of fruit beer in China

    Institute of Scientific and Technical Information of China (English)

    董德武; 卢存龙; 曹圆圆; 刘爱民

    2015-01-01

    面对品种单一、低端微利、产量巨大、原料依赖进口的中国啤酒,本文从中国啤酒工业形势、中国水果产业形势、果汁啤酒的发展状况、果汁啤酒发展的必要性、果汁啤酒发展中存在的问题和果汁啤酒技术研发等方面阐述了拥有花色繁多、营养丰富的果汁啤酒的未来市场潜力。啤酒和果汁富含多种营养物质,果汁啤酒的生产一般是以添加果汁或果味香精而酿造的,该产品不仅保持啤酒的风味特征,同时又赋予其水果的风味特征。中国是世界第一大啤酒生产国和最大的水果生产国,但国内果汁啤酒市场状况不如人意,果啤生产还存在许多问题,果汁啤酒的研究正是顺应这一市场要求。本文旨在探讨解决啤酒工业和水果产业的难题,提升我国啤酒行业,丰富啤酒市场,增加果农收入和产品的附加值。%Chinese beer industry is facing with some severe situations, such as lack of variety, low quality, small profit, large yield and dependence on imports of raw materials. In this paper, we investigated the future market potential of fruit beer with numerous varieties and rich nutrition from several aspects including beer industry and fruit industry situation, fruit beer development strategy and necessity, existing problems and technology researches of fruit beer. There are various rich nutrients in the beer and fruit juice. The fruit beer is usually brewed by adding juice or fruit essence, and the product not only keeps the flavor of beer, but also contains the flavor of fruits. China is the largest beer and fruit production country in the world. However, the domestic market conditions of the fruit beer are poor and there are many difficulties in fruit beer production, So the studies of the fruit beer complies with the requirement of the market. In the present study, we focused on discussing the problems in beer and fruit industry and the probably solved

  17. Guidelines and cost analysis for catalyst production in biocatalytic processes

    DEFF Research Database (Denmark)

    Tufvesson, Pär; Lima Ramos, Joana; Nordblad, Mathias;

    2011-01-01

    as well as the production scale are crucial for decreasing the total cost contribution of the biocatalyst. Moreover, it is clear that, based on initial process performance, the potential to reduce production costs by several orders of magnitude is possible. Guideline minimum productivities for a feasible...... process are suggested for different types of processes and products, based on typical values of biocatalyst and product costs. Such guidelines are dependent on the format of the biocatalyst (whole-cell, soluble enzyme, immobilized enzyme), as well as product market size and value. For example commodity...... be a powerful tool to guide research and development activities in order to achieve commercial potential. This study discusses the cost contribution of the biocatalyst in processes that use isolated enzymes, immobilized enzymes, or whole cells to catalyze reactions leading to the production of chemicals...

  18. The wine and beer yeast Dekkera bruxellensis.

    Science.gov (United States)

    Schifferdecker, Anna Judith; Dashko, Sofia; Ishchuk, Olena P; Piškur, Jure

    2014-09-01

    Recently, the non-conventional yeast Dekkera bruxellensis has been gaining more and more attention in the food industry and academic research. This yeast species is a distant relative of Saccharomyces cerevisiae and is especially known for two important characteristics: on the one hand, it is considered to be one of the main spoilage organisms in the wine and bioethanol industry; on the other hand, it is 'indispensable' as a contributor to the flavour profile of Belgium lambic and gueuze beers. Additionally, it adds to the characteristic aromatic properties of some red wines. Recently this yeast has also become a model for the study of yeast evolution. In this review we focus on the recently developed molecular and genetic tools, such as complete genome sequencing and transformation, to study and manipulate this yeast. We also focus on the areas that are particularly well explored in this yeast, such as the synthesis of off-flavours, yeast detection methods, carbon metabolism and evolutionary history.

  19. Isoflavones in processed soybean products from Ecuador

    Directory of Open Access Journals (Sweden)

    Maria Inés Genovese

    2006-09-01

    Full Text Available Soy products produced in Ecuador, with a local developed and cultivated soybean variety (INIAP 306, were analysed for isoflavone content and profile. The products presented high total isoflavone contents, varying from 53 to 106 mg/100 g (wet basis, expressed as aglycones, the lowest content being for okara and the highest for the low fat soybean flour obtained by extrusion cooking of the seeds at the field moisture. Soy nuts showed the same content of isoflavones than the seeds, but with lower amounts of malonylglycosides and higher of the deesterified beta-glycosides. The malonylglycosides were the predominant form of the isoflavones in the flours, and the beta-glycosides in soymilk and textured soy protein. Genistein derivatives were the compounds present in the highest proportions in all the products analysed.Produtos derivados de soja produzidos no Equador, com uma variedade de soja (INIAP 306 desenvolvida e cultivada localmente, tiveram o teor e perfil de isoflavonas determinados através de cromatografia líquida de alta eficiência. Os produtos apresentaram altos conteúdos de isoflavonas, variando de 53 a 106 mg/100 g (base úmida, expresso como agliconas, sendo o menor conteúdo encontrado em okara e o maior na farinha parcialmente desengordurada obtida através de extrusão das sementes. Os snacks de soja apresentaram o mesmo conteúdo de isoflavonas que as sementes, mas com quantidades menores de malonilglicosídeos e maiores de beta-glicosídeos desesterificados. Os malonilglicosídeos foram as formas predominantes encontradas nas farinhas e os beta-glicosídeos no leite e na proteína texturizada de soja. Os derivados de genisteína foram os compostos presentes nas maiores proporções em todos os produtos analisados.

  20. The impact of beer type, pizza spiciness and gender on match perceptions

    OpenAIRE

    Harrington, Robert J.; Miszczak, Daniel C.; Ottenbacher, Michael C.

    2008-01-01

    This exploratory study surveys preferences of participants towards pairing three categories of beer (lager, ale and stout) with a non-spicy and spicy pizza. The goals of this study are to determine the level of a ‘just right’ match of pizza style with each beer type, determine any differences by gender, and to explore if spice has an impact on participants’ beer selection and beer preference. Implications of this research apply to restaurateurs’ ability to appropriately cater their beer and ...

  1. Simulation of a Sponge Iron Production Process

    Directory of Open Access Journals (Sweden)

    Tor Onshus

    1983-07-01

    Full Text Available A model for reduction of FeO with hydrogen in a countercurrent moving bed reactor is summarized. This model is a special case of a mor ecomplete model which also includes reduction of the higher oxides, hematite and magnetite, with a mixture of reducing gases, thus describing the production of direct-reduced iron from iron ores. Equations governing the heat and mass transfer between the gas and solid phase are not given here, but play an important role in the dynamic bahviour of the model.

  2. Simulation-based optimization for product and process design

    OpenAIRE

    Driessen, L.

    2006-01-01

    The design of products and processes has gradually shifted from a purely physical process towards a process that heavily relies on computer simulations (virtual prototyping). To optimize this virtual design process in terms of speed and final product quality, statistical methods and mathematical optimization techniques are widely used nowadays. The main contributions of this thesis are in two areas. The first is the area of gradient estimation for optimization problems for which a single simu...

  3. Beer tapping: dynamics of bubbles after impact

    Science.gov (United States)

    Mantič-Lugo, V.; Cayron, A.; Brun, P.-T.; Gallaire, F.

    2015-12-01

    Beer tapping is a well known prank where a bottle of beer is impacted from the top by a solid object, usually another bottle, leading to a sudden foam overflow. A description of the shock-driven bubble dynamics leading to foaming is presented based on an experimental and numerical study evoking the following physical picture. First, the solid impact produces a sudden downwards acceleration of the bottle creating a strong depression in the liquid bulk. The existing bubbles undergo a strong expansion and a sudden contraction ending in their collapse and fragmentation into a large amount of small bubbles. Second, the bubble clouds present a large surface area to volume ratio, enhancing the CO2 diffusion from the supersaturated liquid, hence growing rapidly and depleting the CO2. The clouds of bubbles migrate upwards in the form of plumes pulling the surrounding liquid with them and eventually resulting in the foam overflow. The sudden pressure drop that triggers the bubble dynamics with a collapse and oscillations is modelled by the Rayleigh-Plesset equation. The bubble dynamics from impact to collapse occurs over a time (tb ≃ 800 μs) much larger than the acoustic time scale of the liquid bulk (tac = 2H/c ≃ 80 μs), for the experimental container of height H = 6 cm and a speed of sound around c ≃ 1500 m/s. This scale separation, together with the comparison of numerical and experimental results, suggests that the pressure drop is controlled by two parameters: the acceleration of the container and the distance from the bubble to the free surface.

  4. Processing maize flour and corn meal food products.

    Science.gov (United States)

    Gwirtz, Jeffrey A; Garcia-Casal, Maria Nieves

    2014-04-01

    Corn is the cereal with the highest production worldwide and is used for human consumption, livestock feed, and fuel. Various food technologies are currently used for processing industrially produced maize flours and corn meals in different parts of the world to obtain precooked refined maize flour, dehydrated nixtamalized flour, fermented maize flours, and other maize products. These products have different intrinsic vitamin and mineral contents, and their processing follows different pathways from raw grain to the consumer final product, which entail changes in nutrient composition. Dry maize mechanical processing creates whole or fractionated products, separated by anatomical features such as bran, germ, and endosperm. Wet maize processing separates by chemical compound classification such as starch and protein. Various industrial processes, including whole grain, dry milling fractionation, and nixtamalization, are described. Vitamin and mineral losses during processing are identified and the nutritional impacts outlined. Also discussed are the vitamin and mineral contents of corn.

  5. Processing maize flour and corn meal food products

    Science.gov (United States)

    Gwirtz, Jeffrey A; Garcia-Casal, Maria Nieves

    2014-01-01

    Corn is the cereal with the highest production worldwide and is used for human consumption, livestock feed, and fuel. Various food technologies are currently used for processing industrially produced maize flours and corn meals in different parts of the world to obtain precooked refined maize flour, dehydrated nixtamalized flour, fermented maize flours, and other maize products. These products have different intrinsic vitamin and mineral contents, and their processing follows different pathways from raw grain to the consumer final product, which entail changes in nutrient composition. Dry maize mechanical processing creates whole or fractionated products, separated by anatomical features such as bran, germ, and endosperm. Wet maize processing separates by chemical compound classification such as starch and protein. Various industrial processes, including whole grain, dry milling fractionation, and nixtamalization, are described. Vitamin and mineral losses during processing are identified and the nutritional impacts outlined. Also discussed are the vitamin and mineral contents of corn. PMID:24329576

  6. Submarine silicic volcanism: Processes and products

    Digital Repository Service at National Institute of Oceanography (India)

    Kalangutkar, N.G.; Iyer, S.D.

    and these are supported by several experimental studies (Annen et al., 2006). A silicic calc-alkalic magma can form by differentiation from a more mafic parent magma and by crustal anatexis. Several evidences show the origin of some rhyolitic and andesitic magma... to be related due to similar tectonic settings. Fractional crystallisation: This process produces a series of residual liquids of variable compositions as compared to their parental magmas and is best explained by the Bowen’s reaction principle (Bowen, 1922...

  7. Fuel production from coal by the Mobil Oil process using nuclear high-temperature process heat

    International Nuclear Information System (INIS)

    Two processes for the production of liquid hydrocarbons are presented: Direct conversion of coal into fuel (coal hydrogenation) and indirect conversion of coal into fuel (syngas production, methanol synthesis, Mobil Oil process). Both processes have several variants in which nuclear process heat may be used; in most cases, the nuclear heat is introduced in the gas production stage. The following gas production processes are compared: LURGI coal gasification process; steam reformer methanation, with and without coal hydrogasification and steam gasification of coal. (orig./EF)

  8. Improved Methods for Production Manufacturing Processes in Environmentally Benign Manufacturing

    Directory of Open Access Journals (Sweden)

    Yan-Yan Wang

    2011-09-01

    Full Text Available How to design a production process with low carbon emissions and low environmental impact as well as high manufacturing performance is a key factor in the success of low-carbon production. It is important to address concerns about climate change for the large carbon emission source manufacturing industries because of their high energy consumption and environmental impact during the manufacturing stage of the production life cycle. In this paper, methodology for determining a production process is developed. This methodology integrates process determination from three different levels: new production processing, selected production processing and batch production processing. This approach is taken within a manufacturing enterprise based on prior research. The methodology is aimed at providing decision support for implementing Environmentally Benign Manufacturing (EBM and low-carbon production to improve the environmental performance of the manufacturing industry. At the first level, a decision-making model for new production processes based on the Genetic Simulated Annealing Algorithm (GSAA is presented. The decision-making model considers not only the traditional factors, such as time, quality and cost, but also energy and resource consumption and environmental impact, which are different from the traditional methods. At the second level, a methodology is developed based on an IPO (Input-Process-Output model that integrates assessments of resource consumption and environmental impact in terms of a materials balance principle for batch production processes. At the third level, based on the above two levels, a method for determining production processes that focus on low-carbon production is developed based on case-based reasoning, expert systems and feature technology for designing the process flow of a new component. Through the above three levels, a method for determining the production process to identify, quantify, assess, and optimize the

  9. Verification of photon-production processing techniques

    International Nuclear Information System (INIS)

    Several laboratories have independently developed computer codes which use evaluated data from the ENDF/B file to produce group-averaged cross sections and transfer matrices for neutron-induced photon production. There have been several instances in which these codes have produced discrepant data sets, and thereby cast doubt on the validity of all the codes. For a series of specified test cases, the results from three of these codes (NJOY, LAPHNGAS, and MACK-IV) were systematically compared with each other and with hand calculations. Several shortcomings in the codes were discovered and repaired. One major difference of philosophy was resolved. Consequently, the codes have arrived at substantial agreement on all of the nearly 1200 nonzero group constants calculated in the study. 4 figures, 1 table

  10. Fluid-bed process for SYNROC production

    International Nuclear Information System (INIS)

    SYNROC is a titanate-based ceramic waste developed for the immobilization of high-level nuclear reactor waste. Lawrence Livermore National Laboratory (LLNL) has investigated a fluid-bed technique for the large-scale production of SYNROC precursor powders. Making SYNROC in a fluid bed permits slurry drying, calcination and reduction-oxidation reactions to be carried out in a single unit. We present the results of SYNROC fluid-bed studies from two fluid-bed units 10 cm in diameter: an internally heated fluid-bed unit developed by Exxon Idaho and an externally heated unit constructed at LLNL. Bed operation over a range of temperatures, feed rates, fluidizing rates, and redox conditions indicate that SYNROC powders of a high density and a uniform particle size can be produced. These powders facilitate the densification step and yield dense ceramics (greater than 95% theoretical density) with well-developed phases and low leaching rates

  11. Renewable hydrogen production for fossil fuel processing

    Energy Technology Data Exchange (ETDEWEB)

    Greenbaum, E.; Lee, J.W.; Tevault, C.V. [and others

    1995-06-01

    In the fundamental biological process of photosynthesis, atmospheric carbon dioxide is reduced to carbohydrate using water as the source of electrons with simultaneous evolution of molecular oxygen: H{sub 2}O + CO{sub 2} + light {yields} O{sub 2} + (CH{sub 2}O). It is well established that two light reactions, Photosystems I and II (PSI and PSII) working in series, are required to perform oxygenic photosynthesis. Experimental data supporting the two-light reaction model are based on the quantum requirement for complete photosynthesis, spectroscopy, and direct biochemical analysis. Some algae also have the capability to evolve molecular hydrogen in a reaction energized by the light reactions of photosynthesis. This process, now known as biophotolysis, can use water as the electron donor and lead to simultaneous evolution of molecular hydrogen and oxygen. In green algae, hydrogen evolution requires prior incubation under anaerobic conditions. Atmospheric oxygen inhibits hydrogen evolution and also represses the synthesis of hydrogenase enzyme. CO{sub 2} fixation competes with proton reduction for electrons relased from the photosystems. Interest in biophotolysis arises from both the questions that it raises concerning photosynthesis and its potential practical application as a process for converting solar energy to a non-carbon-based fuel. Prior data supported the requirement for both Photosystem I and Photosystem II in spanning the energy gap necessary for biophotolysis of water to oxygen and hydrogen. In this paper we report the at PSII alone is capable of driving sustained simultaneous photoevolution of molecular hydrogen and oxygen in an anaerobically adapted PSI-deficient strain of Chlamydomonas reinhardtii, mutant B4, and that CO{sub 2} competes as an electron acceptor.

  12. Purification of barley dimeric α-amylase inhibitor-1 (BDAI-1) and avenin-like protein-a (ALP) from beer and their impact on beer foam stability.

    Science.gov (United States)

    Iimure, Takashi; Kihara, Makoto; Sato, Kazuhiro; Ogushi, Kensuke

    2015-04-01

    Foam stability is a key factor of beer quality for consumers and brewers. Recent beer proteome analyses have suggested that barley dimeric α-amylase inhibitor-1 (BDAI-1) and avenin-like protein-a (ALP) derived from barley are important for beer foam stability. In this study, BDAI-1 and ALP were purified from a Japanese commercial beer sample using salt precipitation and column chromatography. The purification level was verified using two-dimensional gel electrophoresis, mass spectrometry, and database searches. Purified BDAI-1 and ALP were added to a beer sample to compare the foam stability to that of a control beer sample. As a result, beer foam stability was significantly improved by BDAI-1 but not by ALP, thereby suggesting that BDAI-1 affects beer foam stability whereas ALP does not.

  13. The radiation crosslinking process and new products

    Science.gov (United States)

    Ueno, Keiji

    In 1988 there were over 90 EB accelerators for industrial use in Japan. The number one industrial application was Wire and Cable, the 2nd was PE foam and Curing, and the 3rd was Precure of tyre. R & D has a very high ration of EB accelerator use. Low energy industrial applications were coated steel (white board), plaster slab, coated paper, magnetic tape and floppy disks. As a new application of the radiation crosslinking process, we have studied radiation crosslinking of engineering plastics and succeeded in improving the hea tresistivity without using glass fibers. Many kinds of polyfunctional monomers used as crosslinking reagents of irradiated Nylon and PBT were studied.

  14. "Key Moments" as Pedagogical Windows into the Video Production Process

    Science.gov (United States)

    Halverson, Erica; Gibbons, Damiana

    2010-01-01

    In this article, we trace learning across the digital video production process through case studies with four youth media arts organizations (YMAOs) across the United States. We hypothesize that what these organizations share is a series of key moments throughout the production process in which youth must articulate the relationship between the…

  15. Large transverse momentum dilepton and photon production by photoproduction processes

    Institute of Scientific and Technical Information of China (English)

    FU Yong-Ping; LI Yun-De

    2012-01-01

    We calculate the production of large transverse momentum dileptons and photons by using direct and resolved photoproduction processes in relativistic heavy ion collisions.Considering the central collisions of heavy nuclei at Relativistic Heavy Ion Collider (RHIC) and Large Hadron Collider (LHC) energies,we find that the photoproduction processes modify the dilepton and photon production in the large transverse momentum region.

  16. Evaluation and Modification of Processes for Bioethanol Separation and Production

    Directory of Open Access Journals (Sweden)

    Johnner P Sitompul

    2012-04-01

    Full Text Available This paper concerns on process evaluation and modification for bioethanol separation and production by applying pinch technology. Further, the paper is also focused on obtaining a most energy-efficient process among several processes. Three basic process configurations of bioethanol separation and production were selected for this study. The three separations and production systems are Othmer process, Barbet process and a separation process that operates under vacuum condition. Basically, each process is combination of Danish Distilleries process with a separation system yielding 95% (v/v bioethanol. The production capacity of the plant is estimated about 4 x 107 litre of bioethanol 95% (v/v per year. The result of the studies shows that the most energy efficient process among the three processes evaluated is the Othmer process, followed by the Barbet process and the process involving vacuum operation. The evaluation also shows that further energy saving can be carried for Barbet and Othmer process configuration when Tmin = 10oC for heat exchange possible.

  17. Active PZT fibers: a commercial production process

    Science.gov (United States)

    Strock, Harold B.; Pascucci, Marina R.; Parish, Mark V.; Bent, Aaron A.; Shrout, Thomas R.

    1999-07-01

    Lead Zirconate Titanate (PZT) active fibers, from 80 to 250 micrometers in diameter, are produced for the AFOSR/DARPA funded Active Fiber Composites Consortium (AFCC) Program and commercial customers. CeraNova has developed a proprietary ceramics-based technology to produce PZT mono-filaments of the required purity, composition, straightness, and piezoelectric properties for use in active fiber composite structures. CeraNova's process begins with the extrusion of continuous lengths of mono-filament precursor fiber from a plasticized mix of PZT-5A powder. The care that must be taken to avoid mix contamination is described using illustrations form problems experiences with extruder wear and metallic contamination. Corrective actions are described and example microstructures are shown. The consequences of inadequate lead control are also shown. Sintered mono- filament mechanical strength and piezoelectric properties data approach bulk values but the validity of such a benchmark is questioned based on variable correlation with composite performance measures. Comb-like ceramic preform structures are shown that are being developed to minimize process and handling costs while maintaining the required mono-filament straightness necessary for composite fabrication. Lastly, actuation performance data are presented for composite structures fabricated and tested by Continuum Control Corporation. Free strain actuation in excess of 2000 microstrain are observed.

  18. Simulation and Flexibility Analysis of Milk Production Process

    DEFF Research Database (Denmark)

    Cheng, Hongyuan; Friis, Alan

    . In this work, a simulator is obtained for the milk production line. Using the simulator, different milk processing situation can be quantitatively simulated investigated, such as different products production, capacity changes, fat content changes in raw milk, energy cost at different operation conditions etc...

  19. Intermediate product selection and blending in the food processing industry

    DEFF Research Database (Denmark)

    Kilic, Onur A.; Akkerman, Renzo; van Donk, Dirk Pieter;

    2013-01-01

    This study addresses a capacitated intermediate product selection and blending problem typical for two-stage production systems in the food processing industry. The problem involves the selection of a set of intermediates and end-product recipes characterising how those selected intermediates...

  20. 新型易拉罐式啤酒瓶盖的设计与加工%Design and Machining of New Type of Beer Pull-Top Capsule

    Institute of Scientific and Technical Information of China (English)

    宋涛

    2001-01-01

    The new type of beer pull-top capsule is a new product in China. This paper introduces its die design and reasonable mould structure. The key technology in process is also discussed.%新型易拉罐式瓶盖用于啤酒瓶封口,在国内是一项新产品。介绍了这一新型易拉罐式啤酒瓶盖模具的设计要点,合理的模具结构,加工工艺要领。